Secrets of Meat Curing and Sausage Making

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UC-NRLF

D15

FIFTH EDITION

H SECRETS OF MEAT CURING AN D

SAUSAGE MAKING HOW TO CURE

HAMS, SHOULDERS, BACON BEEF, ETC AND HOW TO MAKE ALL

CORNED

KINDS OF

SAUSAGE, ETC. TO COMPLY WITH THE

PURE FOOD LAWS PUBLISHED BY

B.

[HELLER & CO. MANUFACTURING CHEMISTS CHICAGO. U.S. A. December,

1922

INDEX Age

for Killing

Ant-Bane Aseptifume Atomizer for Insecticides and Liquid Disinfectants Auto-Glo

.

.

173 295 259 299 290

B Bacon, Advice on Curing Bacon, Breakfast, How to Pump Bacon, Failure in Curing, Cause of Bacon, Heavy Bellies, How to Cure Bacon, How to Keep for Six Months Bacon, How to Keep for a Year Bacon, How to Wash Before Smoking Bacon, Light Bellies, How to Cure Bacon, Molding, How to Prevent Bacon, Sugar Cured Breakfast Barometer, Paper, How to Make Barrel Packing Barrel Pork, Description of Barrel Pork, How to Cure Barrel Pork, Need Not Be Overhauled Barrel Pork, Temperature for Curing .

Bedbug

.

Killer

Beef Cheeks, Direction for Dry Salting Beef Cheeks, How to Cure for Bologna and Frank.

.119

furts

Beef Cheeks, How to Cure for Canning Beef Hams, How to Cure Beef Hearts, How to Cure for Bologna Beef Livers, How to Cure Beef Tongue, Garlic Flavored Beef Tongue, How to Cure Beef Trimmings, How to Cure Begin Curing Meat in the Pen Belly Pork, Description Berliner Style Ham, How to

217 63 234 62 212 90 90 62 239 62 193 112 95 96 97 96 293 120

Make

101

69 121 104 100 99 Ill 32 95 109

CHICAGO,

TJ. 3.

Ham Meat, How to Cure. Blood Sausage Blood Sausage, Directions for Making Bockwurst, How to Make Boiling Bologna, Large Berliner Style

Boiling Bologna, Round Boiling Boiling, the Brine

Ham

Bologna, Coating to Prevent Mold Bologna, Drawing Water and Being Dry Bologna, How to Make from Fresh Beef. -

Boiling

Thermometers

Bologna Fat,

How

to Salt

Bologna, Freeze-Em Pickle Used for Bologna, How to Make Red Without Color Bologna, How to Boil

Bologna Meat, How to Cure Bologna Sausage, Formula Bologna, Taking Water in Cooking

Bologna, Why It Shrivels Bologna, Why It Draws Water Bologna, Without Artificial Coloring Boneless Ham Boneless Rolled Butt Sausage Boneless Rolled Shoulder, How to Cure Boston Shoulders

How to Keep from Spoiling Branding Hams Brine, Absorbs Foreign Odors Brains,

Brine, Boiling Brine, How to Boil Brine, How Long Should Be Used Brine, Ropy or Stringy, Cause of Brine, Temperature It Should Be

A. 108 137 138 147 116 116 74 82 219 202 113 274 116 248 244 116 110 114 216 216 198 244 107 107 69 66 148 222 91 228 82 91 81

47 291 210 74 Brine, When to Use Twice Brass Polish 285, 286 and 287 135 Braunschweiger Liver Sausage, How to Make 193 Bull Meat, Why It Is Best for Sausage 260, 261 Bull-Meat-Brand-Flour, Description of 203 Bull-Meat-Brand-Flour, Imitation 236 Bull-Meat-Brand-Flour, Imitation 125 Bursting of Casings, How to Prevent 222 Butcher Business, How to Start 96 Butt Pork, Description of Brine Testing Hydrometers Brine Troubles, How to Overcome

3

Sc Butt Sausage

I

^

.

.

.

Butts, How to Cure in Closed-up Tierces Butts, How to Cure in Open Tierces Butts, How to Overhaul in Open Packages Butts, Quantity of Brine Necessary for Curing Butts, Shoulders, How to Cure Butts, Square Cut, How to Cure

107 106 105 106 105 104 56

C California Hams, How to Cure Calves* Stomachs or Rennets, How to Casings, Bursting, How to Prevent

56 80 125 269, 270, 273 Casing Color 143 Casings, for Holstein Style Sausage, How to Color 146 Casings, for Polish Style Sausage, How to Color Casings, for Swedish Style Metwurst, How to Color 144 119 Casings, Frankfurts, How to Color 187 Casings, How to Clean ^Casings, How to Color in Government Inspected 117 Packing House 124 Casings, How to Prepare Before Stuffing 226 Casings, How to Remove Fat 125 Casings, Shrinking, How to Prevent

Handle

.

.

.

Cattle

and Sheep Dip

Celery Zest Cervelat Sausage, How to Make Cheeks, Beef, How to Cure for Canning Cheese, Head, How to Make Chemists, Consulting Chile Chill

Powder

Room Temperature

Chilling

Meats

Chipped Beef,

to

Be Cured

How

to

Make

Chow Chow

Cleaning Lard Tierces Cleansing Curing Packages Clear Back Pork, Description Clear Bean Pork, Description Clear Brisket Pork, Description Cold Storine, Legal to Use ColdTStorine Coloring Frankfurt Sausage Casings Coloring Sausage Casings Coloring Sausage Meat Artificially Is Illegal

Compound Lard 4

.

.

298 266 140 101 131 25 264 43 72 69 156 87 82 95 95 95 243 255 119 117 231 167

Compounding Lard with Cottonseed Oil Condimentine, "A" Condimentine, "B" Condition of Meat Before Curing Cooked Corned Beef, How Cooking Thermometers

to

Make

Cooler, How to Build Cooler, Temperature for Dry Salting Coolers, Why They Sweat Copper Polish

,

168 251 252 47 65 275 215

94 242 286 and 288 Corned Beef Brine, How to Make 65 Corned Beef, Cooked, How to Make 68 Corned Beef, Garlic Flavored 67 Corned Beef, How to Know When Fully Cured 66 Corned Beef, How to Pump 67 Corned Beef, Importance of Making 64 Corned Beef, Rolled and Spiced 71 Corned Beef, Seasoning of 66 211 Corned Beef, Tough and Salty 168 Cotton Seed Oil Lard Compound 238 Cured Meat, Keeping During Summer 93 Curing Dried Salt Meat 50 Curing Hams 241 Curing Meat, Cause of Failure 240 Curing Meat from Farmer-Killed Hogs 72 Curing Meat, General Hints on Curing 209 Curing Meats, Quickest Way 82 Curing Packages, How to Cleanse 33 Curing Pork the Year Around 56 Curing Shoulders 53 Curing Vats, Difference in Size 48 Curing with the Freeze-Em Pickle Process 39 Cutting the Hind Shank Bone 224 Cutting Meat, Experience Necessary >

D 258

Deodorine Difference Between Bull Potato Flour Dill Pickles Disinfectant

-

Meat - Brand - Flour and

Drain Pipes, How to Open Stopped-up Dressing Hogs on the Farm Dressing Mutton Dressing Poultry 5

201 157 280 285 183 181 158

Beef Ends, How to Utilize Beef, Fancy, How to Make Beef, How to Keep for a Year Beef, Why It Does Not Thoroughly Dry Salt Meat, Wash Before Smoking Drippings from Refrigerator Pipes

Dried Dried Dried Dried Dried

Dry Dry Dry Dry

Salt Meats Salt Curing, Without an Ice Machine to Cure Salt Side Meats, Salt Sides, Long to Cure

How

How

f

213 69 90 192 90 97 ... 92 94 93 94

E Eggs,

How

to

Preserve

Enamel Cleaner Extra Long Clears, Description Extra Short Clears, Description Extra Short Ribs, Description

229 290 92 92 92

F

Hams

Packing House

40 Facing 95 Family Pork, Lean, Description Farmer-Killed Hogs, How to Cure 240 116 Fat, How to Salt for Bologna Fat Trimmings, Utilizing 247 148 Feet, Pigs', Fresh 200 Fertilizer, How to Make from Beef Blood 274 Fish Color; Pure Food 262 and 263 Flavors, Prepared Sausage 260 and 261 Flour, Bull-Meat-Brand, Description 298 Fly Chaser, Price List 159 Fly Paper, Sticky, How to Make 237 Food Laws, Complying with in Curing Meat Frankfurt Casings, How to Color U9 117 Frankfurt Casings, Momentary Dipping of 244 Frankfurts, How to Make Red Without Color 113 Frankfurts, How to Make from Fresh Beef Frankfurts, How to Make without Artificial Color .... 110 Frankfurts, How to Make to Comply with Pure Food 110 Laws 118 Frankfurt Sausage, How to Make 110 Frankfurt Sausage Meat, How to Cure 256 and 257 Freeze-Em Freeze-Em Pickle, Process 48, 49 137 Freeze-Em Pickle for Blood Sausage 62 Freeze-Em Pickle for Curing Bacon in a

6

Barrel Pork

Beef Beef Trimmings Beef Hams and Shoulders Bologna and Frankfurts from Fresh Beef,

Make

Cheeks

Dry

Salt

Meat

Hams

Livers

Meat Without

Ice

Machine

Pigs' Feet

Shoulders

Tongues Freeze-Em Pickle for Curing Meat Bologna Sausage Boneless Hams Boneless Shoulders

German Style Hamburger Head Cheese

Ham

'-.

How

96 65 Ill 69

to

113 101 93, 120 60 103 94 149 66 99 for Bockwurst 147 110, 119 107 159

123 127 131 142 134 144 145 71 49, 248

Sausage

Holstein Style Sausage Liver Sausage

-

Metwurst Polish Style Sausage Rolled Spiced Beef Freeze-Em Pickle, Description of Different from Freeze-Em Directions for Using Directions for Pumping

.

.209

48, 56, 62, 65, 69

Guaranty. Imitation *

,

Keeps Meat Red Legal Everywhere Legal to Use

Fresh Pigs' Feet, How to Keep from Spoiling Fresh Tripe, How to Keep from Spoiling Fuller's Earth, How Used to Refine Lard Furniture Polish

76 250 225 244 196 206 148 148 169 292

G Garlic-Flavored Corned Beef Garlic in Powdered Form

General Hints for Curing Meats Style Ham Sausage, How to

German

7

Make

67 267 and 268 72 ......... 123

BUI

Sc

I

Golden Gloss Shine Guaranty on Casing Mixture Guaranty on Freeze-Em Pickle Gutting Hogs in a Packing House Gutting Hogs on the Farm

288 271 250 39 186 182

Gutting Mutton

H Hamburger Sausage, How to Make Hamburger Seasoning Hamburger Steak, How to Season Ham Facing in a Packing House

127 262 and 263 126 40 254 Ham-Roll-Ine Ham Sausage, German Style, How to Make 123 84 Hams and Superior Hams 217 Hams, Advice on Curing 107 Hams, Boneless (Sausage) 56 Hams, California, How to Cure 52 Hams, Curing in Molasses and Syrup Barrels 222 Hams, How Packers Brand 74 Hams, How to Boil 50 Hams, How to Cure 54 Hams, How to Cure in Closed-Up Tierces 51 Hams, How to Cure in Open Barrels 90 Hams, How to Keep for a Year 63 Hams, How to Overhaul in Open Packages 76 Hams, How to Pump 90 Hams, How to Wash Before Smoking 212 Hams, Keeping for Six Months 239 Hams, Molding, How to Prevent 56 Hams, Picnic, How to Cure 62 Hams, Quantity of Brine to Use for 100 Ibs 53 Hams, Shape of Vats for Curing 83 Hams, Sour, Some Causes Why They Sour 196 Hams, Souring, How to Prevent 213 Hams, Souring in the Hock, How to Prevent 225 Hams, Souring in the Smoke House Hams, Use of Molasses and Syrup Barrels in Curing 52 Head Cheese, How to Make 131 239 Head Cheese, How to Make Solid 131 Head Cheese Meat, How to Cure 121 Hearts, How to Cure for Sausage 190 Hides, Green, How to Trim 190 Hides, How Long to Cure 187 Hides, How to Handle .

8

.

Hides, How to Stack When Salting Hides, Proper Storage for Same Hides, Quantity of Salt to Use for Salting Hides, Salt to Use for Salting

'

Hog Chill Room Ventilation Hog Gutting in a Packing House Hog Hoisting Machines Hog Livers, How to Cure Hog Scald Hog Scalding in a Packing House Hog Scrapping in a Packing House Hog Splitting in a Packing House Hog Sticking Hog Tongues, How to Cure Hogs, How to Dress on the Farm Hogs, Hogs,

189 188 189 188

42 39 34 103 278 36 38 41 34 101 183 186 183 33 142 143 192 154 276

How to Gut on the Farm How to Kill on the Farm

Hoisting Hogs in a Large Packing House Holstein Style Sausage, Directions for Making Holstein Style Sausage, How to Color Casings Horns, How to Polish

Horse Radish Hydrometers I

200 74 301 301 300 141

Ice vs. Ice Machines in Small Plants Ice Water Indelible Marking Ink Indelible Ink Eradicator Ink for Office Use and Fountain Pen Italian Style

Salami Sausage,

How

to

Make

J

266

Jell- Jell

Keeping Sausage in Warm Weather Killing and Dressing Cattle Killing Hogs on the Farm

Mutton on the Farm Knives, How to Sharpen Killing Killing

for

Meat

148 175 183 181 173 Grinding Machines 240 .

Konservirungs-Salt, White and Price List Konservirungs-Salt, Legality of Kraut, Sauer, How to Make

Red

Berliner Brand,

253 242 155

L Lard and Tallow Purifier Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard, Lard,

277 167 165 169 166 169 160 162 163 277 163 161 207 230 238 87 202 218 241 40 92 95 134 135 134 136 134 103 104 92 95 92 108

Compound

Handling in a Settling Tank and Agitator

How It Is Refined in Packing Houses How to Purify How to Refine with Fuller's Earth How to Render How to Settle in a Settling Tank. Not Purified Purifier

Purifying with Only a Common Kettle Rendering in a Jacket Kettle Rendering in a Steam Jacket Kettle Separating from Water Strong, from Boars Tierces, How to Cleanse

Why It Foams When Using Purifier Why Oil Separates from It Larding Needles, How Used Leaf Lard Pulling in a Packing House

Lean Backs, Description Lean End Pork, Description Liver Liver Liver Liver Liver

Sausage Sausage, Braunsweiger Sausage, Directions for Making Sausage, How to Smoke

Sausage Meat, How to Cure How to Cure How to Cure Loin Back, Description Livers, Livers,

Loin Pork, Description

Long Clears, Description Lunch Ham Meat, How to Cure

M Marble Cleaner Meat, Condition Before Curing Meat, Curing Failure, Cause of 10

:

.

.

289 47 241

Meat, Curing, Quickest Way Meat, Cutting, Experience Necessary Meat, Fresh, Molding in the Cooler Meat Grinder Knives, How to Sharpen Meat, How to Chill for Curing Meat, How to Cure from Farm-Killed Hogs Meat, Rusty, Cause of

209 224 233 240 72 240 227 95 Mess Pork, Description of 95 Mess Pork, Short Cut, Description of Metal Polish, Description 286, 287 and 288 297 Mice Killer 152 Mince Meat Mold, How to Prevent on Sausage, Hams and Bacons. 239 295 Moth Powder 181 Mutton, How to Dress 182 Mutton, How to Gut 181 Mutton, How to Kill

N 172 Neat's" Foot Oil 239 England Style Ham, How to Make Solid 109 England Style Pressed Ham, How to Make Meat, How to England Style Pressed

New New New

Ham

108 56

Cure New York Shoulder, Description

O Neat's Foot Overhauling Barreled Pork Overhauling Hams and Shoulders Overhauling Meats Ozo Sky-Light Cleaner Ozo Toilet Cleaner

;

Oil,

When

Curing

...

172 97

73 73 .283

284 282

Ozo Washing Powder Ozo Waste Pipe Opener

285

P Packing in Barrels or Tierces Packer Who Was Deceived Peppered Beef, How to Make

112 207

Piccalilli

*>

Pickle Tester, Description

276 11

Pickle-Soaked Meats, How to Smoke Pickled Meats, How to Keep for a Year Pickled Pigs' Feet Pickled Pigs' Feet, How to Store Pickled Pigs' Tongues Pickled Spare Ribs, How to Cure Pickled Tripe

86 90 149 150

154 98 150 157 Pickles, Dill, How to Make 56 Picnic Ham, Description 56 Picnic Ham, Directions for Curing 95 Pig Pork, Description 148 Pigs' Feet, Fresh, How to Keep from Spoiling 149 Pigs' Feet, How to Pickle 150 Pigs' Feet, Pickled, How to Store Pickle to 154 Pigs' Tongues, How 272 Plate Glass Cleaner 291 Polish, Automobile 290 Polish, Enamel 292 Polish, Furniture 287, 288 and 289 Polish, Metal 145 Polish Style Sausage, How to Make 146 Polish Style Sausage Casings, How to Color 287 and 289 Polish, Silver 192 Polishing Horns 96 Pork, Barreled, How to Cure 95 Pork, Bean, Description 95 Pork, Belly, Description 95 Pork, Butts, Description 120 Pork Cheeks, Directions for Dry Salting 95 Pork, Clear Back, Description 95 Pork, Clear Brisket, Description 33 Pork, Curing the Year Around 95 Pork, Extra Short Clears, Description 121 Pork, Hearts, How to Cure for Bologna 236 Pork, How to Treat When Too Salty 96 Pork, in Barrels, Temperature for Curing 95 Pork, Lean Ends, Description 95 Pork, Lean Family, Description 95 Pork, Loins, Description 95 Pork, Mess, Description 95 Pork, Pig, Description 95 Pork, Rib Brisket, Description Pork Sausage 129 Pork Sausage, Great Importance of Using a Good Binder 129 ?ork Sausage, Smoked 130 '.

:

,

12

.

.

T_r.

Pork Sausage, Preventing from Souring Weather Pork Sausage Seasoning Pork, Short Cut, Mess, Description Pork Trimmings, How to Cure Poultry,

How to

Dress

Preparing Stock for Slaughter

Pressed Corned Beef Pressed Ham Pressing Lard Pulling Leaf Lard in a Packing House ".

,

s. Warm

in

206 262 and 263 95 Ill 158 174 68 108 161 40 63 67 76 76 75 76 77 273 and 274 30

Pumping Breakfast Bacon Pumping Corned Beef Pumping Hams Pumping Meats, Directions Pumping Meats, Hams, Bacon, etc Pumping Pickle, How to Make Pumping Shoulders Pure Food Colors Pure Food Laws Pure Food Laws, Complying with in Curing Meat Purifying Lard in a Purifying Tallow

Common

Rendering Kettle

.

.

.

.237 163

221

R Rat

297

Killer, Description

Color in Bologna, How to Produce Without Artificial Color 244 169 Refining Lard with Fuller's Earth 97 Refrigerator Pipe Drippings 160 Rendering Lard 164 Rendering Lard and Handling in an Agitator 162 Rendering Lard and Settling It Rendering Lard, Using a Settling Tank and Agitator. .165 164 Rendering Lard Without a Settling Tank 80 Rennets, How to Handle 95 Rib Brisket Pork, Description .293 Roach Powder, Description 107 Rolled Boneless Butt Sausage 59 Rolled Boneless Shoulder, How to Cure 71 Rolled Spiced Corned Beef 228 Ropy Brine 81 Ropy Brine, What Causes It 199 Ropy Brine, When Using Old Barrels .278 Royal Metal Polish, Price List

Red

227

Rusty Meat, Cause of 13

Sc

Salami Sausage, How to Salometers, Description Salt for Making Brine Salt Pork, How to Treat Salting Fat for Bologna Sanitary Fluid .

Make

14l 276 228 236 116 280 155 137 138 147 114 135 107 125

,.

Sauer Kraut Sausage, Blood Sausage, Blood, Directions for Making Sausage, Bockwurst, How to Make Sausage, Bologna Formula Sausage, Braunsweiger, Liver, How to Make Sausage, Butts Sausage Casings, Bursting, How to Prevent Sausage Casing Color in Government Inspected Packing Houses

117

Sausage Casing Colors Sausage Casings, Shrinking,

269, 270

and 273

125 How to Prevent 140 Sausage, Cervalet, How to Make 221 Sausage Factory Plan 262 and 263 Sausage Flavors 118 Sausage, Frankfurts, How to Make 123 Sausage, German Style, Ham, How to Make 127 Sausage, Hamburger, Description 127 Sausage, Hamburger, How to Make 131 Sausage, Head Cheese, How to Make 142 Sausage, Holstein Style, Directions for Making 148 Sausage, How to Keep in Warm Weather 134 Sausage, Liver, How to Make 231 Sausage, Meat Coloring Artificially Is Illegal 239 Sausage, Molding, How to Prevent 145 Sausage, Polish Style, How to Make 129 Sausage, Pork, How to Make 141 Sausage, Salami, How to Make 262 and 263 Sausage, Seasoning 125 Sausage, Shrinking, How to Prevent 140 Sausage, Summer, How to Make 143 Sausage, Swedish Style, How to Make 137 Sausage, Tongue, Blood 265 Savory Jell-Jell 36 Scalding Hogs in a Packing House 278 Scalding Preparation 38 Scraping Hogs in a Modern Packing House 208 Seasoning for Sausage .

14

Seasoning Hamburger Steak Sewers, How to Open When Stopped Up Sharpening Knives and Plates of Meat Grinders

126 286 240 298 92 92

Sheep and Cattle Dip Short Clear Backs, Description Short Clears, Description Short Fat Backs, Description Short Ribs, Description Short Ribs (hard), Description Shoulder Butts, How to Cure Shoulder Clots, How to Cure Shoulder, Boneless, How to Cure Shoulders, Butts, Description Shoulders, Directions for Curing Shoulders, How to Keep for a Year Shoulders, How to Wash Before Smoking Shoulders, New York, Description Shrinking of Sausage, How to Prevent Silver Polish, Description Silver Shine , Skinning Cattle Skins, Directions for Tanning Skylight Cleaner Small Details to be Given Close Attention Smoke Color for Fish Smoke House, How to Construct Smoke House, Temporary, How to Build ;

.

Smoked Pork Sausage Smoked Sausage Casings, How to Smoking Pickle Soaked Meat Soap, Making from Rendered Fat Soap Making from Tallow Sour Hams, Causes of

.

.

Color

Sour Sausage Souse Spare Ribs, How to Cure -

92 92 92 104 69 69 66 66 90 90 66 125 286 and 287 287 176 191 .283

47 273 204 89 130 117 86 197 219 83 194 153 98 196 71 88 262 and 263 41 222 34 159 113 81 1

Spiced Beef, How to Make Spiced Corned Beef, Rolled Spices, Use Only Pure Spices, Zanzibar Brand, Description Spliting Hogs in a Modern Packing House Starting a Butcher Business Sticking Hogs in a Modern Packing House to Make Sticky Fly Paper, Storing Trimmings, Proper Temperature Stringy Brine, What Causes It

How

"

15

Sc Sugar, Kind to Use Summer Sausage, How to Make Swedish Style Metwurst Casings, How to Color Swedish Style Sausage, How to Make Sweet Breads, How to Keep from Spoiling Sweet Pickled Spare Ribs Switches, Salting

78 140 144 143 148 98 190

T Tallow Purifier Tallow Purifying

277 221

Tallow, Rendered Soft and Flaky, Like Lard Tallow, Whitening and Purifying Tanaline Tanning Directions Tanning Powder, Description of

171 232 279 191 279 190 46 113 43 47 275 112 286 284 137 100 99 101 154 148 150

,

.

Tanning Skins Temperature for Curing Meats Temperature for Storing Trimmings Temperature of Chill Room Temperature of the Brine Thermometer, Boiling Tierce Packing Tin Polish Toilet Cleaner

Tongue Blood Sausage Tongues, Beef, Garlic Flavored Tongues, Beef, How to Cure Tongues, Hog, How to Cure Tongues, Pig, How to Pickle Tripe, Fresh, How to Keep from Spoiling .

Tripe,

How

.

to Pickle

.

'.-.

V Vacuum Brand

Garlic, Price List

Varn-I-Glo, Price List Vats Ventilation in Hog Chill Vinegar, How to Test

Rooms 16

267 and 268 292 53 42 229

w Washing Powder, Price List Washing Cured Meat Before Smoking Waste Pipe Opener Water, Separating from Lard Window Cleaner Wool, How to Remove Writing Fluid

Zanzibar Zanzibar Zanzibar Zanzibar

281 and 282 90 285 230 272 246 300

262 and 263 Brand Sausage Seasonings 208 Carbon, by Whom Manufactured 269 Carbon Brand Casing Brown Mixture Carbon Brand Casing Yellow Mixture 270

17

Be

PREFACE Adolph Heller, the father of the members of the firm of B. Heller & Co., was a scientific

and

practical

Butcher and Packer and a Practical Sausage Manufac-

turer. He studied the causes of failure in the handling of meats, with the aim of always producing the best

and most uniform products that could be made. He was so successful in his business that his products were

known and recognized

as the best that could be made. His sons were all given practical training in all departments of the business, from the bottom rung of the ladder to the top. The problems of the Packing Industry were kept constantly

ADOLPH HELLER

before them in their school and college days and influenced them in the investigations and study which developed into the present business of B. Heller & Co. Under these circumstances, the Science of Chemistry Natnaturally claimed the sons of Adolph Heller. urally, too, the Chemistry of the Meat Industry overshadowed all other branches of the fascinating profession. With their habits of study and investigation, they soon discovered that one of the great causes of failure in the curing and handling of meat products

was the lack of materials which were always uniform, This led to the founding of pure and dependable. the firm of B. Heller & Co., whose aim has always been to furnish to the Butchers, Packers and Sausage Makers such materials as could be absolutely depended

They also early upon for purity and uniformity. found that even with good materials to work with, the lack of fixed rules and formulas contributed largely to the lack of uniformity in the finished goods. This led to the publication of " Secrets of Meat Curing and 18

,

U. S.

Sausage Making/' in which definite rules were given for handling all kinds of meats and; making all kinds of sausage.

The enactment of the National Pure Food Law, the National Meat Inspection Law and the various State Pure Food Laws has made a great change in the Butcher, Packing and Sausage Making Business. The use of Chemical Preservatives is now prohibited under these various food laws, making it necessary to preserve meats and manufacture sausage without the use of many agents which were in general use.

The firm of B. Heller & Co. anticipated the enactment of the various food laws, and already had completed investigations which enabled them to assist packers, butchers and sausage makers at once by giving them curing agents which were free from the Antiseptic Preservatives which these laws prohibited, and yet would produce cured meats, sausage, etc, of the highest quality without the use of the Antiseptic Agents.

The underlying principles for handling meats and making sausage with the antiseptic agents and without them are very different, and it became absolutely necessary that the firm of B. Heller & Co. should furnish their friends and customers such information as would enable them to cure their meats and make their sausage so as not to incur losses from goods that would not keep, and to turn out g oods of fine quality and appearance. This book is the result. In its pages are formulas and rules for the handling of all kinds of meat and the manufacture of all kinds of sausage which are the results of many years of experience as Packing House Experts and Chemists who have made a life-time study of the business in

all its phases. If the directions and rules are followed, anyone can produce the finest of cured meats and sausage, whether they have had previous experience or not. Furthermore, the products made according to these directions will comply with the requirements of all the Food Laws at present in force in this country.

Hoping the following pages will be found instructive and helpful and thanking the Butcher Trade for their support and patronage in the past, we beg to remain,

Very

respectfully,

B.

HELLER &

CO.

BENJAMIN

HI ;..:E

EDWARD HELLER

PACKING-HOUSE EXPERTS ANALYTICAL AND CONSULTING CHEMISTS

We

have been Consulting Chemists for the

Large Packers for

many

years.

Our advice

handling of meats has saved Packers

many

in the

thou-

sands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic

and

clientele will

Chemistry.

Synthetic

always

find

us prompt

in

Our

large

our services

as heretofore.

Analyses Given Careful Attention.

General Syntheses

a Specialty

B.

HELLER & 25

CO.

PRIVATE OFFICE

BENJAMIN HELLER

PRIVATE OF -ICE o

ALBERT HELLER

VIEW

IN

GENERAL OFFICE

VIEW

IN

GENERAL OFFICE

The Board of Food and Drug Inspection of the Agricultural Department, at Washington, has permitted the use of certain Curing Agents, by not objecting to their use; but, at the same time, has ruled out, for curing purposes, such chemicals as come under the heading of As a consequence, certain Antiseptic Preservatives. chemical preservatives are prohibited in meats and meat food products if they are to be sold in the Territories or are to be shipped from one State to another, or from any State or Territory into any other State or Territory. For that reason, we have changed some of our former preparations and have also placed on the market several preparations that will take the place of some of our former products. These new products are Freeze-Em-Pickle,"A" Condimentine and"B" Condimentine. They contain nothing that has been ruled out by any of the rulings or regulations under any of the Food

Laws

in this country.

The Antiseptic Preservatives that have been ruled out are: Borax, Boracic Acid, Fluoride of Ammonia, Formaldehyde, Benzole Acid, Sulphurous Acid, Sulphite of Soda, Salicylic Acid, Abrasto 1 and Beta Naphthol.

The use of some of these Preservatives is considered by many high authorities of the world to be harmless. However, as the majority of the Food Commissioners of this country object to their use, and have recommended to the State Legislatures and the Congress of the United States that the use of these Preservatives be prohibited by law, and the State Legislatures and United States Congress have passed laws to this effect; these laws are now in effect and it is, therefore, the duty of every citizen of this country to obey these laws, strictly and to the letter. In this book we are giving to the Butchers and Sausage Manufacturers the results of much study and experiment, so as to enable the Butchers and Sausage Makers and Packers to produce goods which will meet the requirements of the various food laws and yet avoid the danger of loss from turning out meat food products that might not keep the necessary length Our methods are original, and will produce of time. most excellent results.

must be remembered that meat must be handled proper temperature and according to certain rules, which must be followed to the letter if the Butcher desires to turn out products of the best quality and of appetizing appearance. No detail mentioned in this book is too small to merit strict attenIt

at the

tion.

All the materials mentioned for use in these pages are in strict accordance with the various food laws. Nothing is recommended or suggested that would come in conflict with the application of the regulations under the existing food laws.

We

invite the correspondence of our customers and in any doubt it will afford us much satisfaction to hear from them and to give them full information concerning any feature of their business upon which they desire our advice.

whenever they are

Sc

BEGIN CURING OP MEAT IN THE PEN. (Copyrighted; Reprint Forbidden.)

Thousands of pounds of Hams, Shoulders and Sides are spoiled annually before the hog is killed. Overheated hogs, or hogs that are excited from overdriving, should never be killed until they are cooled off or have become perfectly quiet. When the temperature of a hog is above normal, the meat always becomes feverish. This is especially true of large fat hogs, and when the meat becomes feverish, it will never cure properly, but nine times out of ten will sour. The meat of feverish hogs can never be chilled as it should be, and unless the meat is properly chilled, it cannot be properly cured. Before hogs are killed, they ought to be driven into a cool place and if necessary, sprayed with cold water until they are thoroughly cooled off. This precaution is necessary only in hot weather; in winter, they simply need plenty of rest. If it is necessary to hold the hogs for several days in the pen before they are killed, they should have an abundance of water and also a little feed. This prevents shrinkage and will also keep them from getting nervous from hunger. 32

CH

GAC3- D,

C

U. S.-R..

(Copyrighted; Reprint Forbidden.)

Up to a comparatively few years ago, all Pork Packing was done in the winter. Packing Houses would fill their plants during the winter months, and in the spring would smoke out the meats. In this way, most of the meat had to be sold oversalted, the shrinkage and loss to the Packer was greater and meats, therefore, had to be sold at a much higher price, besides, they were of very inferior quality. At the present time, due to improved methods, packthe year around, and meat can be In this way, cured meat can be produced at a much lower price, the money invested in it can be turned over four, five or six times a year, and the meat will be much better, taste better and more of it can be eaten because of the fact that

ing can be done sold as fast as

it is

all

it is finished.

more wholesome and more easily digested.

HOISTING HOGS IN A LARGE PACKING HOUSE, WITH A HOG-HOISTING MACHINE. (Copyrighted; Reprint Forbidden.)

Great care should always be exercised when hogs are hoisted before sticking. When hogs are hoisted alive to be stuck, very often when a very heavy hog is jerked from the floor, the hip is dislocated or sprained, and blood will be thrown out around the injured joint, so the Ham will be spoiled. Great care should also be exercised in driving the live hogs, as hogs are the heaviest and weakest and easiest injured of all animals. Special pens should be provided for them, so they are not crowded, and so they have plenty of room when they are driven to the killing pen. They should be handled very carefully, and piling up and crowding should be avoided as much as possible. Many hams are injured by overcrowding the hogs in the killing pens, for when hogs smell blood they become excited and nervous, and unless they have plenty of room, they will pile upon each other and bruise themselves so that 33

MACHINE USED IN LARGER PACKING HOUSES FOR HOISTING HOGS. there will be many skin-bruised hams, and the flesh will be full of bruises. Men driving hogs should never use a whip. The best thing to use in driving hogs is a stick about two feet long, to the end of which is fastened a piece of canvas three inches wide and two feet long. By striking the hogs with this canvas, it makes a noise which will do more towards driving them, without injury, than the whip which will injure and discolor the skin.

STICKING HOGS IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)

Men

sticking hogs should be sure to make a good, large opening in the neck, three or four inches long, in order to give the blood a good, free flow. It is very necessary to sever the veins and arteries in the neck, The man so as to get all of the blood out of the hog. .vho does the sticking must be careful not to stick the

US. knife into the shoulder, for if the shoulder is stuck, the blood settles there, and the bloody part will have

In large to be trimmed out after the hog is cut up. Packing Houses, there is a report made out every day, of the number of shoulder-stuck hogs, and the sticker must sign this report before it is sent to the office.

HOW HOGS ARE

STUCK IN A LARGE MODERN PACKING HOUSE.

This shows the sticker the kind of work he is doing and makes him more careful. In small houses, most butchers stick the hogs on the floor and let them bleed Those who can possibly do it should hoist the

there.

hog by the hind leg before after

it is

stuck or immediately

stuck, as the case may be, so as to allow the properly bleed. When the hog is properly

it is

hog to hoisted

by one hind

leg,

alive,

and then stuck while

will kick considerably and the kicking and of the jerking hog will help in pumping out all of the

hanging,

blood,

hog

is

floor.

it

making a much better bled carcass than first

if

the

stunned with a hammer and stuck on the

The better the hog

is

will be for curing. 35

bled, the better the

meat

Sc SCALDING HOGS. (Copyrighted; Reprint Forbidden.) It is impossible to give the exact temperature oiu? should use in scalding hogs, as this will vary under different circumstances. In winter the hair sticks

much

tighter than in summer and requires more scalding ai,d more heat than in summer. Hogs raised iii the South, in a warm climate, will scald much easier than those raised in a northern climate. A butcher will soon learn which temperature is best adapted to his own locality and the kind of hogs he is scalding.

SCALDING HOGS IN A LARGE MODERN PACKING HOUSE. In a Packing House where a long scalding tub is used, the temperature depends entirely upon how fast the hogs are being killed. If the hogs are killed slowly, so each hog can remain in the water longer, it is not necessary to have the water as hot as when they are handled fast and are taken out of the water in a shorter time. It is, however, universally acknowledged that the quicker a hog can be taken out of the scalding tub the better it is for the meat. The hog is a great conductor of heat, and when kept in the scalding water too long, it becomes considerably heated and bad results have many times been trace'd to the fact that the hog was scalded iii water which was not hot enough, and was kept in this water too long in order to loosen the hair. Overheating the hog in the scalding water very often causes the meat of fat hogs to sour and Packers wonder why it is that the meat has 36

CH cc ACS a,

1

We

Spoiled. this,

u.s.

and

therefore wish to caution Packers against to advise the use of water as hot as practicable

for scalding hogs.

To make

the hair easy to

remove and to remove dirt and impurities from the skin, we recommend Hog-Scald. This preparation makes scalding easy, it removes most of the dirt and filth, cleanses the hog and whitens the skin. In many localities, where the water is hard, Hog-Scald will

as

it

be found of great value, softens the water and

makes it

it nice to work with; cleanses the skin of the

hogs and

improves

their

It is a great appearance. labor saver and more than pays the cost by the labor it

moving

the*hair

saves, as

it

assists in reto the

and leaves the skin more yielding

scraper. The skin of all hogs is covered with more or less greasy filth, which contains millions of disease germs and these extend down into the pores of the skin. If this germ-laden

not removed, and if it gets into the brine when the being cured, it injures both the meat and the brine in flavor, and also spoils the flavor of the lard if it gets into that. Hog-Scald removes most of this filth and cleanses the skin, and for these reasons alone, should be used by every Packer and Butcher. Hams and Bacon from hogs that have been scalded with Hog-Scald are, therefore, cleaner and will be much brighter after they are smoked than when the filth of the hog remains in the pores of the filth is

meat

is

skin.

Those selling dressed hogs will find Hog-Scald very valuable, as hogs that have been scalded with it are cleaner and look whiter and much more appetizing. The use of Hog-Scald is legal everywhere. It does not come under the regulations of the Food Laws, as it is simply a cleansing agent. Hog-Scald costs very little at the price we sell it, and everyone can afford to use it. Butchers

who once

try

it

will

37

continue

its

use.

SCRAPING HOGS. (Copyrighted; Reprint Forbidden.) As much of the hair as possible should be scraped from the hogs, instead of being shaved oif with a sharp If the hog is not properly knife, as is often done. scalded and scraped and the hair remains in the skin, such hair is usually shaved off with a knife before the hog is gutted, and sometimes after the meat is chilled and cut up. After the meat is cured, the rind shrinks and all the stubs of hair that have been shaved off will stick out and the rind will be rough like a man's face when he has not been shaved for a day or so. Hams and Bacon from hogs that have been shaved instead of properly scalded and scraped, will look much rougher and much more unsightly than if the hogs are properly scalded and scraped. Therefore, Packers should give close attention that the scalding and scraping is propThe scraping bench should be provided erly done. with a hose right above where the hogs are being scraped and this should be supplied with hot water, t

SCRAPING HOGS IN A PACKING HOUSE. hogs can be rinsed off occasionally with hot water, while being scraped. The hot water can, however, be thrown over the hogs with a bucket. After the hog has been gambrelled and hung up, either on a gambrel-stick or on rollers, it should be After it is gutted, it should be washed out gutted.

if possible, so the

38

thoroughly, with plenty of cold, fresh water. As every Packer understands how to gut a hog, it is not neces-

sary to go into details.

GUTTING HOGS IN A MODERN PACKING HOUSE.

CUTTING THE HIND SHANK BONE. (Copyrighted; Reprint Forbidden.) We advise the cutting of the hind shank bone after the hog is dressed, so as to expose the marrow, as shown in cuts A and B. It is the best thing to do, as it helps to chill the marrow. The chunk of meat that is usually left on the hind foot, above and next to the knee, if cut loose around the knee, will be drawn to the ham, and when chilled, will remain on the ham in^stead of being on the hind foot, as shown in cut A. After the meat is cut, the bone can be sawed, in the same place where the hock would be cut from the ham later. See cut B. The hog will hang on the sinews the same as if the bone had not been sawed, except that the cut bone separates and exposes the marrow so it can be properly cooled. On heavy hogs this is quite a gain, as the chunk that would remain on the foot would be of little or no value there, but when left on the ham, sells for

the regular

ham

prices.

Sc

PACING HAMS AND PULLING LEAF LARD IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)

The first two figures in the above cut show two men Facing Hams. The first man faces the Ham at his right hand side and the second man faces the Ham on his left hand side, as the Hogs pass by. The advantage of Facing Hams right after the hogs are dressed, is this. The knife can be drawn through the skin and through the fat close to the meat, and the fat will peel right off the fleshy part of the

Ham.

Be-

tween the fat and lean meat of the Ham, between the legs, there is a fibrous membrane which is very soft and pliable. When the knife is run through the skin and fat, it will run along the side of this membrane, making a clean face for the Ham. That part remaining on the Ham will shrink to the Ham and will form a smooth coating over the lean meat, which closes the pores and makes the Ham look smooth and nice when it is smoked. It also makes a much smoother cut along the skin. The skin when cut warm will dry nicely and look smooth when cured, whereas if it is trimmed after the meat is chilled, it looks rough and ragged. Facing Hams also allows the escape of the animal heat more readily. If Hams are not faced until after the Hogs have been chilled, this fat must be trimmed off and the Hams will not look nearly so smooth as they will if this tissue and fat is removed while the hog is warm.

The second two men

in the opposite illustration are

Pulling Leaf Lard. The Leaf Lard should always be pulled out of the hogs in summer, as it gives the hogs, as well as the Leaf Lard, a better chance to chill.

During the winter months it can be pulled loose, but can be left hanging loosely in the hog, from the top. In this way it will cool nicely, and it will also allow the animal heat to get out of the hog. Most of the large packing houses pull out the Leaf Lard in the winter as well as summer, and hang it on hooks in the chill room to chill. Leaf Lard that is properly chilled, with the animal heat all taken out of it, makes much finer lard than when pulled out of the hog and put into the rendering tank with the animal heat in it.

SPLITTING HOGS IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.) Splitting

Where

can

be

done in

several

different

ways.

back of the hog is to be cut up for pork loins, the hog is simply split through the center of the backbone, so that one half of the backbone remains on each loin. Packers who wish to cut the sides into Short or Long Clears or Clear Bacon Backs run -the

the knife to the

down on both

backbone as

sides of the backbone, as close

pop^ible, cutting through the skin,

and lean meat; then the hog should be split down on one side of the backbone. The backbone should remain on the one side until the hog is cut up and it can then easily be sawed off with a small saw. By cutting

fat

or scoring the back in this side meat, the sides will be

way

for

making boneless

smooth and there will not be much waste left on the bone as when the backbone is split and half of it left on each side and then is peeled out after the meat is chilled and is being cut up.

VENTILATION IN HOG CHILL ROOM.

HOG CHILL ROOM IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)

rooms are not properly built. There should be at least from 24 to 36 inches of space between the ceiling of the chilling room and the gambrelstick, or more if possible, in order to enable the shanks The animal heat which to become thoroughly chilled. leaves the carcass naturally rises to the top of the cooler, and unless there is space between the ceiling and the top of the hog the heat wni accumulate in the top of the cooler where the temperature will become quite warm; this will prevent the marrow in the shank and the joints from becoming properly chilled. It is this fact that accounts for so much marrow and shank sour in hams.

Many

chill

42

CH :c ACS a.

U.S.A.

TEMPERATURE OP CHILL ROOM. (Copyrighted; Reprint Forbidden.) All Packers

who have a properly

built

cooler for

chilling hogs and who are properly equipped with an ice machine will find the following rules will give the

best results. Those who are not properly equipped should try to follow these rules as closely as they can with their equipment. A hog chill room should be down to from 28 to 32 degrees Fahrenheit when the hogs are run into it. As the cooler is filled, the temperature will be raised to as high as 45 or 46 degrees P., but enough refrigeration must be kept on so the temperature is brought down to 36 degrees by the end of 12 hours after the cooler is filled, and then the temperature must be gradually reduced down as low as 32 degrees by the time the carIn other casses have been in the cooler 48 hours. words, at the end of 48 hours the cooler must be down to 32 degrees. All large hog coolers should be partitioned tween each section of timbers, into long alleys,

off beso that

each alley can be kept at its own temperature. In the improper chilling of the carcasses lies the The greatest greatest danger of spoiling the meat. care must be given to the proper chilling, for if the carcasses are not properly chilled, it will be very difficult to cure the meat, and it will be liable to sour in Meat from improperly chilled carcasses, the curing. even with the greatest care afterwards, will not cure properly. Therefore, one of the first places to look for trouble when Hams are turning out sour is to look to the chilling of the meat, as it is nine chances out of

ten that this is where the trouble started from. We have found by experience that by deviating only a few degrees from these set rules, the percentage of sour meat is surprisingly increased. It has always been considered an absolute necessity to have an open air hanging room to allow the hogs to cool off in the open air before they are run into the It has always been considered that this saves cooler. considerable

money

in the refrigeration of the hogs.

However, by the experiments made in some of the large Packing Houses, it has been demonstrated that There are this economy is very much over-estimated. certain conditions which must be closely adhered to for 43

the' safe handling and curing of pork products, and the most important of these is the proper temperature. In the outside atmosphere the proper temperature rarely prevails. Hogs that are left in the open air on the hanging floor over night are generally either insufficiently chilled or are over-chilled the next morning, depending upon the outside temperature of the air. We feel that it is of advantage, however, to run the hogs into an outside hanging room and to allow them to dry for one or two hours before putting them into

the chilling room. Packers who cure large quantities of hogs must see to it that their chill rooms are properly constructed and have sufficient refrigeration, so the temperature can be kept under perfect control at all times. The cooler should be partitioned off lengthwise, between each line of posts, making long alleys to run the hogs into, each one of which can be regulated as to its temperature separately from the others. The hogs can be run into one of these alleys as fast as they are killed and should the temperature get up above 50 degrees F., the hogs can be run out of this into another. The cooler in which hogs are chilled should never go above 50 degrees Fahrenheit, and a properly constructed cooler can be kept below this temperature.

While the cooler is being filled, the temperature should be held at between 45 and 50 degrees Fahrenheit, and should be kept at this temperature for about two hours after filling. At the end of two hours, all of the vapor will have passed away, being taken up by and frozen onto the refrigerator pipes, and the hogs will begin to' dry. When the hogs begin to show signs of drying, or in about two hours after the refrigerator is filled, more refrigeration should be turned on, and the temperature should be gradually brought down, so that in twelve hours from the time the cooler is filled, the temperature should be brought down to 36 or 37 If the temperature degrees temperature Fahrenheit. is not brought down to 36 or 37 degrees F. in 12 hours it means a delay in removing the animal heat, and a tendency for decomposition to set in. If the temperature is brought down lower than 32 degrees Fahrenheit during the first 12 hours, the outside surface of the carcasses are too rapidly chilled, which tends to retard the escape of the animal heat. It is known, from practical experience, that where the meat is chilled through rather slowly, the animal heat leaves the meat more 44

U. S. uniformly. Too rapid chilling on the outside seems to clog up the outside of the meat so that the heat in the thick portions doetf not readily escape. The first 12 hours of the chilling of all kinds of meat and the removal of the animal heat during this period After that is the most important part of the chilling. period, the proper temperature is of much less vital importance. Hogs that are 'to be cut up for curing should never be cut up sooner than 48 hours after being killed, and the temperature of the cooler should be gradually brought down to 28 degrees Fahrenheit by the time the hogs are taken out of the chill room to be cut up. After the hogs have been in the cooler 12 hours the temperature should gradually be brought down from 36 degrees at the end of the first 12 hours, to 28 degrees at the end of 48 hours; that is, if the hogs are to be cut up 48 hours after they are killed. If they are to be cut up 72 hours after being killed, the temperature should be brought down gradually from 36 degrees at the end of the first 12 hours, to 30 degrees F. at the end of This would mean that the temperature 72 hours. should be brought down from 36 degrees to 30 degrees F., if the hogs are to be cut up at the end of 72 hours, or a lowering of six degrees in practically 58 hours; or a lowering of eight degrees, from 36 to 28 Fahrenheit, if the hogs are to be cut up in 48 hours after being This means a reduction in temperature of killed. about one degree for every eight hours. This does not mean that the six or eight degrees should be reduced in two hours ' time, for if that were done the meat would

be frozen. In a large Packing House, where the cooler is properly equipped, and one has a good attendant, these instructions can be carried out in detail. When the foregoing instructions are carefully followed, the safe curing of the product will be assured.

While the curing of course requires careful attendone properly, the curing will never be perfect. The floors of coolers should always be kept sprinkled with clean sawdust, as this will absorb drippings and If the assist in keeping the cooler clean and sweet. drippings from hogs are allowed to fall on the bare floor, the cooler will soon become sour and this will affect the meat that hangs over it. tion, yet, if the chilling is not

TEMPERATURE FOR CURING MEAT. (Copyrighted; Reprint Forbidden.)

An even temperature of 38 degrees Fahrenheit is the best temperature for curing meats. Most butchers, however, have no ice machine, and, therefore, are not able to reach such a low temperature in their coolers; nevertheless, they should try to get their coolers as low in temperature as possible, and should at all times be careful to keep the doors closed, and not leave them open longer than is necessary at any time. The temperature of 37 to 39 degrees Fahrenheit is what should govern all packers who use ice machines; those who are fortunate enough to have ice machinery should never allow the cooler to get below 37 degrees, nor above 40 degrees. Many packers let the temperature in their coolers get too cold, and in winter during the very cold weather, the windows are sometimes left open, which allows the temperature to get too low. This should always be avoided, as meat will not cure in any brine, or take salt when dry salted, if stored in a room that is below 36 degrees Fahrenheit. If meat is packed even in the strongest kind of brine, and put into a cooler, which is kept at 32 to 33 degrees of temperature, and thus left at this degree of cold for three months, it will come out of the brine only partly cured. The reason for this is the fact that meat will not cure and take on salt at such a low temperature, and as the temperature herein given is above freezing point, which is 32 degrees, the meat will only keep for a short time, and then it starts to decompose when taken into a higher temperature. Anyone, who is unaware of this fact, will see how necessary it is to have accurate thermometers in a cooler, to examine them frequently, and to closely watch the temperature of the room. See illusti^tion of our Standard Cold Storage Thermometer on page 282.

The first essential point to watch before putting meat into brine, is to be absolutely certain that it is properly chilled through to the bone. Those who are not equipped with ice machinery for properly chilling meat in hot weather must spread the meat on the floor after it is cut ready for packing, and place crushed ice over it for 24 hours, to thoroughly chill it before it This will get the temperature of is packed in the salt. the meat as low as 36 to 38 degrees Fahrenheit before 46

U.S. It is necessary that small machines, and rely upon the ice box for a cooler, should use the greatest care to see that the meat is well and thoroughly chilled. Thousands of pounds of meat are spoiled yearly simply for the one reason that the temperature of the meat is not brought down low enough before the meat In the summer, hams and heavy pieces of is salted. pork should never be packed by persons having no ice machine, unless the meat is first put on the floor for at least twelve hours with broken ice to thoroughly cover If our directions are carefully followed and Freezeit. Em-Pickle is used, such a thing as spoiled meat will be

putting

in the brine.

it

who have no

butchers,

ice

unknown.

CONDITION OF MEAT BEFORE CURING. (Copyrighted; Reprint Forbidden.) cured meat turns out bad, it is not always the fault of the man who has charge of the curing so much a it is the condition the meat was in when put into tne brine to cure. Good results should not be expected ffom a man who has charge of the curing unless the meat is delivered to him in proper condition. Hogs should never be killed the same day of purchase at the Stock Yards or from the farmer. They ought to remain in the packing housje pen for at least 24 hours before killing. If different lots of hogs are mixed together, they will sometimes fight, which greatly excites them. Whenever they show this fighting disposition, they should be separated.

When

THE TEMPERATURE OF BRINE. (Copyrighted; Reprint Forbidden.)

Make

Pickle in the cooler, and have the water or brine of as low a temperature as the cooler when it is put on the meat. Try to have the temperature of the brine not over 38 degrees Fahrenheit when putting it over the meat. A great deal of meat is spoiled in curing by having the brine too warm when the meat is

put into

all

it.

GIVE CLOSE ATTENTION TO DETAILS. Be careful to do everything right as you go along, for if you spoil the meat you will hardly become aware o* it until it is too late to remedy your error. 47

Sc era.

WITH THE FREEZE-EM-P1CKLE PROCESS AND "A" AND "B" CONDIMENTINE ANYONE CAN CURE MEAT AND MAKE GOOD SAUSAGE (Copyrighted; Reprint Forbidden.)

Bacterial action causes great annoyance and loss to Curers of Meats and Sausage Manufacturers, and, since the enactment of Pure Food Laws prohibiting the use of antiseptic preservatives, the proper handling of meats has become a matter of the greatest importance if good sausage and well-cured meats are to be produced. We have acted as Consulting Experts for the large

Packers and Sausage Manufacturers for many years, and have formulated and systematized methods for the curing of all kinds of meat and the making of all kinds of sausage. We have crystallized the results of our large experience into a plan for the proper curing of meats and the making of all kinds of sausage, which, if followed, will always give satisfactory results. For curing meat we have combined the necessary curing agents for this Process into a combination which is always uniform and which is known as Freeze-Em-Pickle. Freeze-Em-Pickle furnishes to the Packer, Butcher and Sausage Maker the proper materials, scientificially 48

and accurately compounded, and by using

it according to the Freeze-Em-Pickle Process, which is set forth in this book, any man, whether he is experienced or not, can get as good results as the most expert packer in the business.

If the Freeze-Em-Pickle Process is followed, and FreezeEm-Pickle is used according to the directions given in this book, the meats and sausage will be uniform and of fine quality. They will have an appetizing color, a delicious flavor and they will comply with the requirements of the Pure Food Laws.

curing meat by the Freeze-Em-Pickle Process, the in the meat is so congealed that only a small percentage of it will be drawn out of the meat into the brine, and the natural flavor of the meat is retained, making it far more palatable.

By

albumen

When Freeze-Em-Pickle is dissolved in water with the proper quantity of sugar and salt, the brine will be decidedly sweet and of the proper specific gravity to properly cure Hams, Bacon, Shoulders, Corned Beef, Dried Beef, etc., with a Delicious Flavor, without loss from spoiling. The meat will not be too Salty, but will have that Peculiar Sugar-Cured Flavor which is so much liked. By the use of the Freeze-Em-Pickle Process anyone can make fine cured meats, whether or not they have ever had any previous experience in the curing or handling of meats. Packers, Butchers and Curers have many difficulties in turning out good, sweet-pickle cured meat, owing to their inability to compound the proper proportions of curing inBesides, their methods of curing are frequently gredients. incorrect

and

unscientific.

By adopting the Freeze-Em-Pickle Process, the proper ingredients are used and the meat is handled in the right way. That is why the finished products made by the Freeze-Em-Pickle Process are superior to what they are when made in other ways. In making Bologna and Frankfurt Sausage, if the sausage meat is cured for a few days with Freeze-Em-Pickle and handled according to the Freeze-Em-Pickle Process pf curing Bologna and Frankfurt Sausage Meat it will produce Finer Sausage, in both taste and appearance, and will have an appetizing color and will not spoil in hot weather, -within a reasonable length of time, and the sausage will comply with the Pure Food Laws. 49

Sc

CO.

DIRECTIONS FOR CURING HAMS. (Copyrighted; Reprint Forbidden.)

Use the following proportions of Freeze-Em-Pickle, Sugar and Water to obtain the best results in curing Hams: Small Hams, 8 to 14 Lbs. Average. Salt,

f

n

A

-Pnr

inn ih

I

7 lbs. of 1

Common

Fr

1

I

lbs. Use for i100 TU Medium Hams.

Heavy

I '

'

5 gals, of Cold Water. Cure in this brine 50 to 60 days.

Medium Hams, f

PiCkle

r a n u^te

of I

Salt.

e

8

14 to 18 Lbs. Average,

lbs.

1 lbg ]bs

of Common Salt. f Freeze-Em-Pickle.

of Granulated Sugar . g galg of Cold Water [ Cure in this brine 60 to 70 days. Hams, 18 to 24 Lbs. Average.

1

f

9

lbs.

of

Common

Salt.

Freeze-Em-Pickle. 2 lbs of Granulated Sugar. 6 w a T? a Hams, Heavy g galg of CoW Water I Cure in this brine 75 to 80 days. First: Sort the Hams, separating the Small, Medium and Large. Second: -Take enough of any one size of the assorted Hams to fill a tierce, which will be 285 lbs.; then thoroughly mix together in a large paiL or box the following proportions of Freeze-Em-Pickle, GranuTT

e *

i f\f\ ivx

^

1 Ib. of -

lated Sugar and Salt: 50

More than 285 Ibs. of Hams can be packed in a tierce, but this never should be done, as it requires a certain amount of brine to a certain amount of meat, and by placing 285 Ibs. of fresh Hams in a standard tierce, the tierce will hold 14 to 15 gallons of brine, which is the proper quantity of brine for this amount of Hams. If too much is put into the tierce, it will not hold enough brine tc properly cure the meat.

meat

or

The Sugar used must be Pure Granulated Brown Sugar must not be used. Use, for 285

Ibs. of

Sugar. Yellow

Small Hams, 3 Ibs. of Freeze-Ern > Sugar and 21 Ibs. of Salt.

Pickle, 6 Ibs. of best Granulated

Ibs. of Medium Hams, 3 Ibs. of Freeze-Em-Pickl** best Granulated Sugar and 24 Ibs. of Salt.

For 285 6

Ibs. of

For 285 Ibs. of Heavy Hams, 3 Ibs. of Freeze-Em-Pickl^ 6 Ibs. of best Granulated Sugar and 27 Ibs. of Salt.

How To

Cure Hams &

in

Open

Barrels

(Copyrighted by B. Heller Co.; Reprint Forbidden.) the tierces or barrels in which these Hams are

When

cured are not to be headed up, but are left open, use half of the Freeze-Em-Pickle, Granulated Sugar and Salt dry by rubbing it over the hams in the following manner: After mixing all of the Freeze-Em-Pickle, GranuSugar and Salt together, sprinkle some of the dry mixture over the bottom of a perfectly clean tierce. First:

lated

or

The Sugar used must be Pure Granulated Sugar. Yellow Brown Sugar must not be used. When adulterated

sugar

is

used, the brine becomes thick in two weeks; but

when Pure Granulated Sugar while, depending brine is kept.

is

used

it

will last quite

a

upon the conditions under which the

Ham

Second: Rub each well with some of the mixture of Freeze-Em-Pickle, Granulated Sugar and Salt and pack them nicely in the tierce. Put clean boards over the tops of the hams and weight or fasten these boards down so as to keep them under the brine. Third: Take all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after the rubbing and use it in making the brine; it will require 14 to 15 gallons of brine, as tierces vary some, for

So

I

each standard size tierce of Hams. Make the brine by dissolving in about 14 gallons of cold water all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after the rubbing. Stir well for a minute, until it is dissolved, then pour this brine over the meat. As tierces vary so much in size, it is always best to dissolve the Freeze-Em-Pickle in a little less quantity of water, say about 14 gallons for a tierce. After this brine is added to the meat, should the tierce hold more, simply add cold water until the tierce is full. The right amount of Salt, etc., has already been added; now simply add sufficient water to well cover the meat. When curing a less quantity than a full tierce of Hams, cut down the amount of Freeze-Em-Pickle, Granulated Sugar and Salt and the quantity of water, according to the quantity of Hams to be cured, using materials in the proportions given on page 50.

all

QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF HAMS. (Copyrighted; Reprint Forbidden.)

Five gallons by measure, or forty-two pounds by weight, is the approximate amount of water to use for every 100 Ibs. of Hams. A tierce, after being packed with 285 Ibs. of meat, will hold about 14 to 15 gallons of water. When curing Hams in vats, or open barrels, whether in small or large quantity, always use no less than five gallons of brine to every 100 pounds of meat, as this makes the proper strength and a sufficient brine to cover the meat nicely.

THE USE OF MOLASSES AND SYRUP BAR^ RELS IN CURING HAMS. (Copyrighted; Reprint Forbidden.)

Never use old molasses barrels, or syrup barrels for curing meat, unless they have been first thoroughly scoured and steamed, and cleansed with our Ozo Washing Compound. It is best to use oak tierces, and always be sure that they are perfectly clean and sweet before putting the meat into them .

to cure.

PUMPING HAMS.

(Copyrighted; Reprint Forbidden.) We strongly recommend the pumping of directions for which are given on page 76.

Hams,

full

SHAPE OF VATS IN CURING HAMS. (Copyrighted; Reprint Forbidden.)

Sometimes, vats of certain shapes require more brine meat than others, and in such cases, a

to cover the

proportionate amount of Freeze-Em-Pickle, Sugar and and Salt, should be added to the necessary amount of water to make sufficient brine to cover the meat.

TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES.

HOW

(Copyrighted; Reprint Forbidden.)

On

HOW TO OVERHAUL

HAMS

WHEN CURING IN OPEN PACKAGES

the

after lot of

fifth

day each

packing

Hams,

it is nec-

essary t h at they should be overhauled. This must be repeated seven days later; again in ten days; and a final overhauling should be given ten days later. Overhauling four times while curing, and at the proper time in each instance, is very

important never be

and must

especially

when

forgotten, cur-

ing with this mild, sweet cure. Overhauling means to take the

Hams and in

The overhaul

out of the brine

to

the

repack them

same

proper

brine. to

way

is to take a perfectly clean tierce, set it next to the tierce of Hams to be overhauled, pack the meat into the empty tierce, and then pour the same brine

over the meat.

JOE HOW

Sc

I

TO CURE HAMS IN CLOSED UP TIERCES. (Copyrighted/ Reprint Forbidden.)

Large packers, who employ coopers, should always Hams in closed up tierces, as this is the best method known. cure

HOW TO CURE HAMS INCL05EDUPTIERCE5

Mix the First: proper proportions of Freeze - Em - Pickle, Sugar

the Hams

and Salt for different size to be cured.

These proportions are

given on page

in

the

50,

heading,

table

under the ' Small '

Hams, Medium Hams,

Hams/ 7 If the tierces are to be headed up, use half of the Freeze-Em-Pickle, Sugar and Salt for rubbing the Hams, Heavy

FIRST. and the half that left

over,

after

is

the

Hams are rubbed, should be dissolved in the water which is to be used to fill the tierces.

Ham

each before

Bub

well

packing; put only 285 Ibs. of meat in each tierce, and then head

them up. Second:

Lay

the

tierces on their sides

them through bunghole with water in which the and

fill

SECOND.

the

half of Freeze-Em-Pickle, Sugar and Salt after rubbing, has been dissolved. 54

left

over

3. Third:

roll

the the

This will mix the

tierces.

and

Insert

and

bung

dissolve

Freeze

-

Em

-

Pickle,

Sugar and Salt rubbed on the meat.

Where

the

meat

press

pieces of tightly against each other or the tierce, the against brine does not act on the meats; but if the meats are properly rubbed with the mixture of Freeze-Em-Pickle, Sugar and Salt before being packed in the tierce, such surfaces will be acted upon by the undissolved mixture, so that curing will be uniform, and no portion of the piece will be lerft insufficiently cured even if the brine does not come in contact with it. For this reason, it is important that

THIRD

each piece should be carefully rubbed with the mixture of Freeze-Em-Pickle, Sugar and Salt before being packed in the tierce. Fourth: Overhaul days after packing; again seven days later; again in ten days, and once more ten days thereafter. At each overhauling, examine each tierce five

for leaks; if any of the Pickle has leaked out, knock the bung in

and

refill.

Remem-

ber to overhaul four times during the period of the first thir-

ty-two days. Fifth: the Hams

FOURTH.-

Overhaul in

closed

simply by rolling the tierces from one end of the cooler to the other. They ought to be rolled at least 100 feet. Sixth: See paragraph on temperature for curing meat, page 46.

up

tierces,

55

Sc

SHOULDERS AND PICNIC

HAMS

DIRECTIONS FOR CURING SHOULDERS. (Copyrighted; Reprint Forbidden.)

New York

Shoulders:

Have shank

cut

off

above

knee, trimmed close and smooth, and square at the butt.

California or Picnic Hams are made from Medium and Heavy Shoulders, well-rounded at the butt, and trimmed as near to the shape of a Ham as possible.

Boston Shoulders are made from Light Shoulders, well-rounded at the butt, similar to California Hams. California and Picnic Hams and Square Cut Butts, are cured in the same way, and with the same brine, the only change being in the strength of the brine

and the time of curing, which must be made

to suit

the size of the Shoulder.

Small Shoulders.

Use for 100

Ibs.

Small Shoulders.

7 1 2 5

Ibs. of

Common

Salt.

of Freeze-Em-Pickle. Ibs. of Granulated Sugar. gals, of Cold Water. Cure in this brine 50 to 60 days. Ib.

56

TLT.

.

Medium f

TT

6

-P

8

U

IT,

-i

Y/ . Sv ?^ Medium-Shoulders.

-I

]

I

c , AA Use for 100

Heavy

Shoulders.

Ibs.

of

Common

Salt.

f Freeze-Em-Pickle. 2 Ibs. of Granulated Sugar. g ga]s of Cold Cure in this brine 60 to 70 days. lb-

mter

Shoulders.

Heavy TT

9

of Common Salt. of Freeze-Em-Pickle.

Ibs.

1 Ib. Ibs.

Granulated Sugar.

Shoulders,

Water

f Qf

l

L

Cure in this brine 75 to 80 days.

The sugar used must be Pure Granulated or

brown sugar must not be Sort

First.

Medium and Second.

the

Sugar; yellow

used.

Shoulders,

separating

the

Small,

Large.

Take enough of any one

Shoulders to

S.-S..

fill

size of the assorted

a tierce, which will be 285 Ibs.; then together in a large pail, or box, the

thoroughly mix following proportions of Freeze-Em-Pickle, Sugar and Salt:

Use for 285 Em-Pickle, 6

Small Shoulders, 3 Ibs. of Freezeof best pure Granulated Sugar, and

Ibs. of Ibs.

21 Ibs. of Salt.

For 285 Ibs. of Medium Shoulders, 3 Ibs. of FreezeEm-Pickle, 6 Ibs. of best Granulated Sugar and 24 Ibs. of Salt.

For 285 Ibs. of Heavy Shoulders, 3 Ibs. of FreezeEm-Pickle, 6 Ibs of best Granulated Sugar, and 27 Ibs. of Salt.

Curing Shoulders in Open Packages.

When

it is

desired to cure Shoulders in

ages, use the foregoing proportions handle the Shoulders as directed for 57

Open Pack-

and in every way Hams, on page 51.

IHEJ

Be

I

Quantity of Brine for Curing 100 Lbs. of Shoulders.

The same quantity of brine should be used for curing Shoulders as directed for Curing Hams, full directions for which will be found on page 52. Quantity of Shoulders to Cure in Each Tierce.

The same quantity of Shoulders and the same amount of brine should be used as directed for Curing Hams, on page 52. The same remarks with regard to the variation in the

amount of brine

for each tierce,

and how

have the proper amount of the right strength of brine, apply in curing Shoulders, the same as for Hams, (see page 52). Likewise do not use Syrup and Molasses barrels for Curing Shoulders. to be sure

How

to

to Overhaul Shoulders

When

Curing in

Open Packages. It is important to follow the same directions for Overhauling Shoulders that are given for Overhauling Hams. (See page 53.)

How

to Cure Shoulders in Closed

Up

Tierces.

Follow the same directions for Curing Shoulders as Hams in Closed Up Tiercel-, on page

given for Curing 54.

How

to Overhaul Shoulders

Up

When Cured

in Closed

Tierces.

Follow exactly the same instructions as are given for Hams when cured in Closed Up Tierces, on

Overhauling

page

55.

Pumping

Pump

Shoulders.

Shoulders as directed on page 76. '

58

BONELESS ROLLED SHOULDERS (Copyrighted; Reprint Forbidden.)

Boneless Boiled Shoulders should be made in the following manner: Take the Shoulders from hogs that have been propIf the meat has been erly chilled and bone them. thoroughly chilled, so it is perfectly solid and chilled throughout, the Shoulders are ready to cure; but if the meat is not perfectly solid and firm on the inside, where the bone has been removed, the Shoulders should be spread out in the cooler on racks for 24 hours, until the meat is thoroughly chilled and firm. Small Boneless Boiled Shoulders. of Common Salt. of Freeze-Em-Pickle. 2 Ibs. of Best Granulated Sugar. 175 gallons of Cold Water. L Cure in this brine 30 to 40 days. Ibs.

1

Ib.

Medium Boneless f

Use for 100 Ibs. Medium Boned

-j

Shoulders.

|

[

Boiled Shoulders.

of Common Salt. 1 Ib. of Freeze-Em-Pickle. 2 Ibs. of Best Granulated Sugar. 5 gallons of Cold Water. Cure in this brine 40 to 50 days. 8

Ibs.

Large Boneless Boiled Shoulders. '

Ibs. of Common Salt. 1 Ib. of Freeze-Em-Pickle. 2 Ibs. of Best Granulated Sugar.

9

Use for 100 Ibs. Large Boned

-

Shoulders. ,

5 gallons of Cold Water. Cure in this brine 50 to 60 days.

The sugar used must be Pure Granulated or

Sugar; yellow

brown sugar must not be used.

Sort the Boneless Shoulders, separating the Small, Medium and Large, as the different sizes should be cured in separate barrels. Second: Take enough of any one size of the Boned Shoulders to fill a tierce, which will be 285 Ibs. Then thoroughly mix together, in a large pail or box, the following proportions of Freeze-Em-Pickle, Sugar and First:

Salt: 59

Sc

co.

Use for 285 Ibs. of Small Boneless Shoulders, 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. of Best Granulated Sugar and 21 Ibs. of Salt. Use for 285 Ibs. of Medium Boneless Shoulders, 3 Ibs. of Freeze-Em-Pickle, 6 and 24 Ibs. of Salt.

Ibs.

of Best Granulated Sugar

Use for 285 Ibs. of Large Boneless Shoulders, 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. of Best Granulated Sugar and 27 Ibs. of Salt. Third: After the Shoulders have been weighed, take for example that one has 285 Ibs. of Medium Boneless Shoulders, averaging, boned, about 10 Ibs., which would make 28 pieces for a tierce of 285 Ibs. Now, take the 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. of Granulated Sugar and 24 Ibs. of Salt to be used for the tierce of Medium Shoulders, and mix together thoroughly in a box or tub. Fourth: Rub about %. Ib. of this mixture in each Shoulder where the bone has been removed, then roll After it is rolled it and tie it in the regular way. and tied, rub about *4 Ib. of the mixture all over the outside, and pack the Shoulders into the tierce. After the 28 Boneless Shoulders have been packed nicely into the tierce, put clean boards over the top of the meat and weight or fasten down these boards, so as to keep them under the brine. The sugar must be Pure Granulated Sugar; yellow or brown sugar must not be used. When adulterated sugar is used the brine becomes thick in two weeks, but when Pure Granulated Sugar is used it will last quite a while, depending upon the conditions under which the brine is kept Fifth: Take all of the mixed Freeze-Em-Pickle, Granulated Sugar and .Salt that is left after rubbing the meat, and use it in making the brine. It will require between 14 and 15 gallons of brine, as tierces vary somewhat in size, for each standard size tierce of Boneless Shoulders. Make the brine by dissolving in about 14 gallons of water all of the mixed Freeze-EmPickle, Granulated Sugar and Salt that is left after rubbing. As tierces vary so in size, it is always best to dissolve the Freeze-Em-Pickle, Sugar and Salt in a less quantity of water, say about 14 gallons for a After this brine is added to the meat, should tierce. the tierce hold more, simply add cold water until the The right amount of Freeze-Em-Pickle, tierce is filled. 60

Sugar and Salt has already been added, now simply add sufficient water to well cover the meat. In curing a less quantity than a full tierce of Boneless Rolled Shoulders, cut down the amount of FreezeEm-Pickle, Granulated Sugar and Salt and the quantity of water, according to the quantity of Boneless Shoulders to be cured.

Quantity of Brine for Curing Less Than 100 libs, of Boneless Rolled Shoulders. The same directions should be followed in curing less than 100 Ibs. of Boneless Rolled Shoulders as are given for Hams, on page 52.

The Use of Molasses and Syrup Barrels

in

Curing

Boneless Rolled Shoulders.

The remarks concerning the use of these barrels in curing Hams apply with equal force to the curing of Boneless Rolled Shoulders, and we refer to page 52. Shape of Vats for Curing Boneless Rolled Shoulders. See page 53 concerning the Shape of Vats for curing as the same remarks apply in curing Boneless Rolled Shoulders.

Hams,

How

to

Overhaul Boneless Rolled Shoulders Cured in Open Packages.

When

See page 53 and follow the same instructions for overhauling as are given for overhauling

Hams when

curing in open packages.

Pumping Boneless Rolled

Shoulders.

This should not be neglected.

See page 76 and follow the directions closely. The Pumping of Boneless Rolled Shoulders is very important, because when they are Boned and Rolled, most of the outside surface is covered with Rind, which prevents the Brine from getting through to the meat. However, by rubbing the inside of the Shoulder with the Curing Mixture and then Pumping them before Curing, good results will

always be assured. 61

IOEJ

Sc

DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON. (Copyrighted; Reprint Forbidden.)

Light

Use for 100

Bellies.

Ibs.

Light

Bellies.

5 Ibs. of Common Salt. 1 Ib. of Freeze-Em-Pickle. 2 Ibs. of Granulated Sugar. 5 gallons of Cold Water. Cure in this brine 20 to 25 days.

Heavy Use for 100

Ibs.

Bellies.

Medium

or

Heavy

Bellies. Ibs. Common Salt.

7 1 Ib. of Freeze-Em-Pickle.

2 Ibs. Granulated Sugar. 5 gals. Cold Water. Cure in this brine 25 to 40 days,

according to size. together the proper proportions of Freeze-Em-Pickle, Sugar and Salt, as stated above for every 100 Ibs. of Bellies. First:

Second: sprinkle a

Mix

Take a little

perfectly clean tierce, tub or vat, and of the mixed Freeze-Em-Pickle, Granulated

Sugar and Salt on the bottom. The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used. When adulterated sugar is used, the brine becomes thick in two weeks; but when Pure Granulated Sugar is used, it will last quite a while, depending upon the condition in which the brine is kept. Third: Take half of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt and rub each piece of Belly 62

c

CCAGCD.

r.

s.

with the mixture and then pack as loosely as possible. Fourth: Put clean boards over the top of the Bellies and fasten or weight the boards down so as tq keep them covered with the brine. All of the mixed Freeze-Em-Pickle, GranuFifth: lated Sugar and Salt that is left after rubbing the meat should be used for making the brine.

For each 100 Ibs. of Bellies packed in the tub or vat, add not less than 5 gallons of brine, and pour it over the meat. Five gallons of water by measure or forty-two pounds by weight, will make sufficient brine to cover, and is the proper amount for each 100 Ibs. of Bellies. Seventh: Before putting the water over the Bellies, dissolve in it the mixed Freeze-Em-Pickle, Sugar and Salt left after rubbing; stir it for a few minutes until it is thoroughly dissolved, and then pour this brine over the Bellies. Sixth:

tierce,

Eighth: Bellies must be overhauled three times while curing once on the fifth day; again seven days later, and again in ten days more. Overhauling must never be neglected, if good results are desired.

Overhauling means to take the meat out of the brine it in the same brine. The proper way to overhaul is to take a perfectly clean tierce or vat, set it next to the tierce or vat of Bellies to be overhauled, pack the meat into the empty package and then pour the same brine over the meat.

and repack

PUMPING BREAKFAST BACON. (Copyrighted; Reprint Forbidden.)

Many Packers pump Breakfast Bacon when it is put into the brine, and we can heartily recommend this, as Bacon that is properly pumped will be cured in one half the time and it will have a uniform cure and color throughout and will be as well cured on the inside as the outside. Great care, however, should be exercised in making the pumping pickle. It must be made according to the formula given on page 76, same as for Pumping Hams. The pieces of Bacon should be pumped in from three to five places, according to the size of the piece. Very large pieces,

just the

especially if the rib is left in them, can be several times more.

pumped

Sc

I

CORNED-BEEF CORNED- BEEF SPECIAL

TO-DAY

FEWBUTCHERSIREALIZE (Copyrighted; Reprint Forbidden.)

Few

Butchers realize the importance of building up a reputation on good Corned Beef. A good trade on Corned Beef enables the dealer to get higher prices

Bumps, Briskets and other cuts which otherCorned wise would have to be sold at a sacrifice. Beef cured by the Freeze-Em-Pickle Process will have a Delicious Corned Beef Flavor, a Fine, Ked, CuredMeat Color, will not be too Salty. for Plates,

To obtain the best

results ini curing Corned Beef, it always advisable to first soak the meat for a few hours in a tub of fresh cold water to which a few handfuls of salt have been added. This will draw out the blood which would otherwise get into the brine. The membrane on the inside of the Plates and Flanks should be removed and the Strip of Gristle cut off the edge of the Belly Side. If any part is tainted, mouldy, discolored or slimy, it must be trimmed off. so no slimy or tainted parts will get into the brine. If Plates or Briskets are to be rolled, a small amount of mixed Zanzibar Brand Corned Beef Seasoning, Freeze-Em-Pickle, Sugar and Salt must be sprinkled on the inside before rolling them. This will give the meat a Delicious Flavor and results in a Nice Red Color and will cure it more uniformly and quickly. is

DIRECTIONS FOR MAKING FINE CORNED BEEF. (Copyrighted; Reprint Forbidden.) f

Use

5 Ibs. of

for

100 Ibs.

1 Ib.

Plates,

Rumps,

2 Ibs. of

Briskets, etc.

Common

Salt.

of Freeze-Em-Pickle.

Granulated Cane Sugar. 6-8 ozs. Z. B. Corned Beef Seasoning. 5 gals, of Cold Water.

Cure the meat in this brine 15 to 30 days, according to weight and thickness of the piece. Retail Butchers who cure Corned Beef in small quantities, and who from day to day take out pieces from the brine and add others, should make the brine and handle the Corned Beef as follows: To every five gallons of water add five pounds of common salt, one pound of Freeze-Em-Pickle and two pounds of granulated sugar. In summer, if the temperature of the curing room or cooler .cannot be kept down as low as 40 degrees, then use one pound of sugar for five gallons of water. If the cooler is kept below 40 degrees, use two pounds of sugar. In winter the curing can always be done in a temperature of 36 to 38 degrees, and then two pounds of sugar to five gallons of water should always be used. The sugar must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used.

When

adulterated sugar

is

used, the brine

becomes thick in two weeks, but when pure granulated sugar is used it will last quite a while, depending largely upon the conditions under which the brine is kept. 65

Sc THE SEASONING OF CORNED BEEF. enough to add Seasoning to the corned but the ability to decide what proportion of just what spices, etc., will produce the most desirable flavor requires ripe judgment and long experience. There are many butchers today who could greatly improve their corned beef if they but knew more about the proper seasoning and the proportions to use. We have worked out this problem for him in our speIt is simple

beef,

Corned Beef Flavor. It is a splendid combination of just those spices, etc., most suited for seasoning corned beef, and imparts a most zestful and appetizcial

ing flavor. This flavor should be added by tying it up in a piece of cheese cloth and allowing it to lay in the brine which contains the corned beef. This will flavor the brine and thus the corned beef becomes uniformly and thoroughly seasoned without any particles of the

HOW

TO

seasoning adhering to the meat.

KNOW WHEN CORNED BEEF

IS

NOT FULLY CURED. (Copyrighted; Reprint Forbidden.) If a piece of Corned Beef is cut, before or after it is cooked, and the inside is not a nice red color, it is be-

cause the meat

is not cured through. It is often sold in this condition, but it should not be, as it does not have the proper flavor unless it has been cured all the

through, which requires two or three weeks in a mild brine, depending upon the size of the piece of meat. Corned Beef pickled for four or five days in a strong brine, with an excessive amount of saltpetre in it, as some butchers cure it, is not good Corned Beef and does not have the proper flavor, although it may be red through to the center, the color being due to the large amount of saltpetre used in the brine. The Freeze-Em-Pickle Process of curing gives the meat a different and better flavor.

way

56

PUMPING CORNED BEEF. (Copyrighted; Reprint Forbidden.)

We

recommend Pumping Corned Beef with a Pickle

Pump, before it is put into the brine. In this way the meat is cured in about half the time and it will be cured from the inside just the same as from the outside, and will be more uniform in color throughout than cured without pumping. If Corned Beef is pumped, should be pumped with the same pickle as for pumping Hams, formula for which is given on page 76. The pieces of Corned Beef should be pumped in from two to four places, according to the size of the piece of meat. One will soon become accustomed to it, after pumping a few pieces. Pumping can of course be overdone, and too much brine must not be pumped into the meat; otherwise it will puff out too much and become spongy. if

it

GARLIC FLAVORED CORNED BEEF. (Copyrighted; Reprint Forbidden.)

Many people like Garlic Flavor in Corned Beef, and butchers who want to please their customers should keep a supply of Corned Beef both with and without the Garlic Flavor. We make a special preparation,

known

as

Vacuum

Brand Garlic Compound, with which butchers are able

to

give

a

Garlic

Flavor to any kind of meat, without having

any of the objectionable features that result from the use of fresh Garlic. Vacuum Brand Garlic Compound is a powder

which

we manufacture

from Selected Garlic. The flavor given by it is delicious, and the advantages gained by it will be thoroughly appreciated by all be thoroughly appreciated by use

SOME PEOPLE PREFER

&

Sc.

HOME-MADE PRESSED COOKED CORNED BEEF

DIRECTION FOR MAKING COOKED

CORNED BEEF. (Copyrighted; Reprint Forbidden.)

Take fully cured Corned Beef and cut it up into different sizes, and pack it nicely into a cooked corned beef press, sprinkling a little Zanzibar Brand Corned Beef Seasoning between each layer of meat so as to All Butchers' Supply give it a delicious flavor. Houses sell presses made especially for this purpose. After packing the pieces of Meat into the press, screw up tight; then put the press which has been filled, into hot water, of a temperature of 180 F., and leave it there for one and a half hours, then reduce the temperature to 170 degrees and leave it there for one hour it

A very large press might require three hours cooking before the meat would be cooked through. After the meat is thoroughly cooked, place the press The in the cooler and let it remain there over night. following morning the Corned Beef will be thoroughly chilled and can be taken out of the press. longer.

In the summer it is a good plan to dip the cake of Cooked Corned Beef, after it is removed from the press, into Hot Lard for a second, or even Hot Tallow. This will coat it so it will not become mouldy, and it will

keep much better than without dipping

it.

Pressed Cooked Corned Beef is an elegant article, is a good seller and very often women would be only too pleased to be able to buy this from the butcher and would be willing to pay good prices for it if they could only obtain it. Butchers should give more attention to preparations of this kind, as they would help greatly in developing business. 68

LJ.S.A. DIRECTIONS FOR MAKING FANCY DRIED BEEF. (Copyrighted; Reprint Forbidden.)

SUCIU CHIPPED How

to Cure

Beef

SMALL Use for 100 Ibs. Small Beef Hams and Shoulder Clots.

BI

Hams and

Shoulder Clots.

PIECES. 6 Ibs. of Common Salt. 1 Ib. of Freeze-Em-Pickle. 2 Ibs. of Granulated Sugar.

f

5 gals, of Cold Water. Cure in this brine 50 to 60

days.

MEDIUM

PIECES. 7 Ibs. of

Use for 100 Ibs. Medium Beef Hams and Shoulder Clots.

Common

Salt.

Freeze-Em-Pickle. Granulated Sugar. 5 gals, of Cold Water. Cure in this brine 60 to 70 1 Ib. of 2 Ibs. of

da vs.

HEAVY Use for 100 Ibs. Heavy Beef Hams and Shoulder Clots.

PIECES. of Common Salt. of Freeze-Em-Pickle. 2 Ibs. of Granulated Sugar. 5 gals, of Cold Water. Cure in this brine 75 to 80

8

Ibs.

1

Ib.

days.

The sugar used must be Pare Granulated Sugar; yellow brown sugar must not be used. Sort the Beef Hams and Small, Medium and Large. or

First.

Clots, separating the

Second. Take enough of any one size of the assorted Beef Hams and Clots to fill a tierce which will be 285 Ibs.; then thoroughly mix together in a large pail or box, the following proportions of Freeze-EmPickle, Sugar and Salt: Use for 285 Ibs. of Small Beef Hams and Small Clots, 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. of best Granulated Sugar and 18 Ibs. of Salt. For 285 Ibs. of Medium Beef Hams and Medium Clots, 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. of Granulated Sugar and 21 Ibs. of Salt. For 285 Ibs. of Heavy Beef Hams and Heavy Clots, 3 Ibs. of Freeze-Em-Pickle. 6 Ibs. of best Granulated Sugar and 24 Ibs. of Salt.

Curing Beef

Hams and

Clots in

Open

Barrels.

Follow exactly the same instructions as given for Hams in Open Packages, page 51.

curing

Quantity of Brine for Curing 100

and

I/bs.

of Beef

Hams

Clots.

Use the same quantity of Brine and the same amount of Beef Hams and Clots as directed for curing Hams, on page 52. The same remarks apply as to variations in the size and shape of vats, and in the general handling, as given for Hams.

How

to Overhaul

Hams and Clots When Curing Open Packages.

Beef in

Overhaul and handle exactly as directed for Hams, on page 53.

How

to

Cure Beef

Hams and

Clots in Closed

Up

Tierces.

Follow the same directions in every way as given for Hams in Closed Up Tierces, page 54.

curing

Hams and Clots When Cured in Up Tierces. Follow exactly the directions for overhauling Hams when cured in Closed Up Tierces, given on page 55. Pumping Beef Hams and Clots.

How

to Overhaul

Beef

Closed

Follow the general directions for Pumping, which found on page 76.

will be

70

(Copyrighted;

Take 100 in brine

Ibs.

made

fifeprint

Forbidden.)

of boneless Beef Plates and cure them

as follows:

5 gallons of cold water. 5 Ibs. of common salt. 1

Ib.

of Freeze-Em-Pickle and

2 Ibs. of granulated sugar.

Cure the Plates in this brine 10 to 30 days in a The temperature should not be higher than 42 to 44 degrees Fahrenheit, but 38 to 40 degrees temcooler.

perature

is

always the best for curing purposes.

The

5 gallons of brine should be flavored by placing in it about 6 to 8 ounces of Zanzibar Brand Corned

Beef Seasoning. After the meat has been fully cured in accordance with the above directions, sprinkle some Corned Beef Seasoning on the meat; then roll the meat

and tie it tight with a heavy string. then be boiled slowly.

The meat should

Eolled Spiced Beef should be boiled Ihe same as hams, in water that is 155 degrees Fahrenheit.

This Rolled Spiced Beef

is sold to

customers raw as

prefer to buy it raw and boil it at home. This style of Corned Beef makes ax beautiful display on the counter and butchers will find this a

well as boiled.

Many

Meat worked profitable way of working off fat plates. up in this way brings a good price and is a ready Those liking Garlic Flavor can also add a seller. smaii quantity of Garlic

Compound

or Garlic Condiment.

Sc GENERAL HINTS FOR CURING MEATS. (Copyrighted; Reprint Forbidden.)

who we have been in

Curers of meat,

are well acquainted with us

know

a position to acquire more than the average knowledge in the curing and handling of meats. As is well known, we have been consulting chem-

that

and packing house experts for many years; therefore, the general information which we offer for curing meats are suggested by the results of many years of practical

ists

experience.

CHILLING MEATS. (Copyrighted; Reprint Forbidden.)

Hams, Shoulders, Beland other cuts must

lies

be thoroughly chilled before they are put into From one to pickle. two days before being packed, depending upon the they temperature, should be hung up or laid on a rack in the cooler, in order to

out that

the animal heat

is

in them and to them firm and

make

meats are chilled

is

draw

all

ready for packing. Packers, using ice machinery for cooling, can bring low the temperature enough during the warm weather to properly chill the meat; however, it must not be frozen. If in which cooler the not cold enough to make the Hams,

Shoulders, Bellies, etc., firm and solid in 48 hours, it is advisable to lay the meat on the floor over night and will harden the meat. place crushed ice over it; this 72

Those using a common house can employ the crushed ice method, which is to spread the meat on the floor and throw cracked ice over the meat, allowing it to It remain over night. should always be rememice

bered that if meat is put into brine soft and spongy, it will become in and pickle-soaked such condition will never It will cure properly. come out of the brine and spongy, and soft will often sour when in the smoke house. A great deal

of

meat

spoils

in

curing only for the reason that the animal heat has not been removed before the meat is packed and placed in brine. When the animal heat is all out of the meat, the meat will be firm and solid all the way through. In order to get the best results, the inside temperature of Hams and Shoulders when packed, should not be over 36 to 38 degrees Fahrenheit. The meat should be tested with a thermometer made for this purpose before it is packed. Every curer of meat should have one. An illustration of same will be found on page 284.

OVERHAULING. (Copyrighted; Reprint Forbidden.)

When curing Hams, Shoulders, and all kinds of sweet-pickled meats in open vats, overhauling is a very important feature; it must be done at least four times during the curing period. When curing in closed up tierces, the tierces must be rolled at least four times during the curing period. Bellies must be overhauled at least three times while curing in open vats, and if cured in closed up tierces, they must be rolled at least three times during the curing period. This overhauling is very necessary because it mixes the brine and changes the position of .the meat in such a way that the brine gets to all parts of it. 73

Be

HOW

I

TO BOIL HAMS.

(Copyrighted; Reprint Forbidden.)

Heat the water to 155 degrees Fahrenheit. Then place the hams in the hot water and keep them in it from eight to nine hours, according to the size of Hams. Try to keep the water as near to 155 degrees as possible. By cooking Hams in a temperature of 155 degrees, very little of the fat will cook out of them and float on top of the water, and the Hams will shrink very little. When Hams or large pieces of meat are boiled for slicing cold, allow them to remain in the water until it is nearly cold, for by so doing the meat re-absorbs much of the nutriment which has been drawn out during the cooking process. Then put them in a cooler over night, so that they will become thoroughly chilled before slicing. Hams should never be cooked' in boiling water, which is 212 degrees Fahrenheit, as this is so hot that most of the fat will melt and run out of them.

USING BRINE TWICE. (Copyrighted; Reprint Forbidden.)

The Pickle, in which Hams have been cured, but which is still sweet and not stringy or ropy, is the best brine in which to cure light bellies. It Nothing need be added to it. should be used just as it comes from While brine in which the Hams. Hams have been cured can be used once more for curing Breakfast Bacon, it should be remembered that it must not be used a second time for curing

Hams

Shoul-

or

ders.

ICE WATER. Never

use

the

drip

water of melted ice from a

for cooler as it

Pickle,

making contains

many impurities, and therefore should never be used.

LJ.S.A. PUMPING MEATS. (Copyrighted; Reprint Forbidden.)

We

highly

recom-

mend pumping Hams, Shoulders and other kinds of Cured Meats. It is a safeguard in Hams and Shoulders shank and against body souring, should through some they, carelessness, be insufficiently

the

PUMPIN6MKI5

way

chilled all to the bone,

and is a protection sour joint, against and insures a uniform cure. It is also of great

advantage

to

pump Breakfast Bacon,

Corned

Beef,

Dried Beef, Dry Salt Meats, etc. Packers and curers, who do not use a pump and the Freeze-Em-Pickle Process, are suffering losses from spur meats, which during a year's business would mean a large profit to them. There is a mistaken idea among many butchers and packers that pumping Hams and Shoulders is injurious to the meat. The facts do not warrant such a belief, as the best cured and the best flavored meats are those that have been pumped. When Hams and Shoulders are not pumped, it requires weeks for the pickle to penetrate through to the bone, which is the vital spot of a Ham or Shoulder. If the tissues and meat joijris, around the bone are not wholly ana thoroughly cured, the entire Ham or Shoulder is inferior and no good; because it furnishes a favorable seat for the development of the germs of putrefaction, which render the

meat

unfit for

human

food.

In order to always have a mild cure, sweet flavor at the joints, and uniform color, they should be pumped. Pumping with the Freeze-Em-Pickle Process is a safeguard against shank and body souring; it gives the inside of a Ham or Shoulder a delicious flavor, a good color, and insures a uniform cure; it cures the joints 75

and the meat around the bone thoroughly, and greatly reduces the period of curing. The secret and principal feature in pumping Hams and Shoulders, is to have the right kind of pumping brine. When common brine, or ordinary sweet-pickle is used for pumping, the Hams or Shoulders usually become pickle-soaked, and if the refrigerator under such conditions is not the very best, or if the Hams or Shoulders are not thoroughly chilled, the smallest degree of animal heat which may be remaining in them will start fermentation, causing the meat to sour next to the joints. It is, therefore, plain to be seen that pumping, under such conditions, instead of doing good, will in reality result in injury, and this is the reason why so many who have tried pumping meats have failed. On the other hand, when the pumping brine is made as shown herein, all of these objections are overcome, and the meat will not be pickle-soaked, nor will it become soft and flabby. The brine will be absorbed by the meat around the bone and joints so thoroughly as to leave no trace of it after the Ham is cured; it also gives the inside meat a fine red color, and a delicious flavor. Hams that have been pumped with Freeze-Em-Pickle and cured by the Freeze-Em-Pickle Process, will not dry up and become hard when fried or cooked; when sliced cold they will not crumble, but will slice nicely and have a delicate and pleasing flavor.

DIRECTIONS FOR PUMPING. (Copyrighted; Reprint Forbidden.)

One gallon of pumping brine is sufficient for pumping one tierce, or 285 Ibs. of meat. Make the pumping brine as follows: y2 lb. of Freeze-Em-Pickle. of Pure G'ranulated Sugar. 1 lb 2 Ibs. of Salt. 1 gal. of Water. The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used. When adulterated sugar is used, the brine becomes thick and would spoil the meat in two weeks. Stir the above thoroughly before using. As this will make a thick brine which is more than saturated,, it will precipitate when left standing, therefore, when mixed in large Meats quantities, it should be stirred occasionally. 76

,

should never be

U. S.-PL.

pumped with anything but

a solution

that is thoroughly saturated.

Pump the Hams or Shoulders just before they are packed, and if it is desire^ to rush the cure, pump them every time that the meat is overhauled. The pumping solution must be cold when pumped into the meat. Ordinarily, three insertions of the needle in the Hams are sufficient; once at the shank to the hock joint as

shown at A, once

to the

thigh and along the bone,

Fig. B., and once from the butt end to the joint under the hip

bone Fig.

and into C.

the

fleshy

part.

show needle insertion and

Solid lines

up to point of dotted line shows direction taken by needle after insertion. In a very heavy

Ham

as

many

as six

insertions should be made, and the same with very heavy Shoulders.

Three insertions of the needle into a medium size Shoulder are one at D, sufficient; Fig. shoulder to the one joint and one under at E, Fig. the blade from the end, or diagonHAMS ally from the back of the shoulder toward the end at Fig. F. More insertions may be made without injury to the meat, but the above are all that are required for good results. One cubic inch of solution is enough for each insertion, and after withdrawing the needle, the hole must be squeezed shut with the thumb to prevent the solution from oozing out. Stir the

solution

well

before

starting

to

The Pumper must be careful not to pump air into the meat. Never allow the Pickle to go below the end of sucker of pump. pump.

77

SHOULDERS

1HEJ

Sc

USE ONLY PURE SUGAR (Copyrighted by B. Heller & Co.; Reprint Forbidden.) It will

be noted

that, in all of

our directions for the sweet

pickling of meat, we lay great stress upon the importance of using only pure sugar, free from adulterations. The very if

and purest of granulated sugar should always be used, the best results are expected. Sugar, as is well known

is

a great nutrient and, as a food, possesses practically the

best

same value as

starch;

it

is

however,

much more

readily

Therefore the use of pure sugar assists in making meat food products more digestible. In preparing a sweet brine, the one great object sought to be attained is digested.

have the highest possible penetrative adulterant in the sugar tends to prevent the

that the brine shall quality.

Any

penetration of the sweet pickled brine and lessens its efficiency in proportion as adulterants are contained in the It is only by the use of pure granulated sugar that sugar. a well-keeping brine can be produced. Many adulterants,

even though they are natural adulterants, resulting from lack of proper refining of the sugar, tend to create fermentation in the brine producing a slimy and ropy condition.

As

is

well

known

to those best experienced in the

sweet

pickling of meat, ropy and slimy brine is almost always sure to cause meat to sour.

Impurities in sugar used for producing sweet pickle will prevent the proper coagulation of the albumen in the meat uices. Coagulation does and should take place in all well

cured meat.

The

impurities and adulterants, in other

words, positively counteract the effect of the curing agents in the brine. Therefore use only the best pure granulated sugar in making all sweet pickle. The general conditions

pure granulated sugar at the present day are over those of a number of years ago, prior to the passage of the Food and Drugs Act of 1906. For instance, you can form a good idea of the purity of your sugar by dissolving a quantity in water to make a fairly thick syrup, but not using more than the water will for obtaining

very

much improved

78

.

U. S. .-PL;

Cork this tightly and place in a dark room over have seen tests made in this way, which in twenty-four hours would show a deposit of blue coloring at the bottom of the bottle, and also a considerable quanThis comes from what is known as tity of insoluble salts. "bluing" the sugar, but where you purchase one of the take up.

We

night.

well

known manufacturers

products marked, "pure granu-

lated sugar", these difficulties are seldom met with at the present time. There was a time also when sugar was fre-

quently adulterated with crystalized glucose or as is commonly known "grape sugar." This was a very serious adulterant from the view point of the sweet pickle curing of meat, as glucose tends to ferment in brine very quickly

and consequently the brine would become ropy and slimy within a very short time. This resulted in sour and soggy hams, bacon, etc., so that the purchase of cheap sugar containing impurities was never a saving, but proved very costly to the manufacturer who was persuaded to purchase low grade sugar. It

has been a

common

practice with

some butchers

preparing sweet pickle to use molasses or syrup. method we strongly urge our friends not to adopt.

in

This

The

saving will be many times lost by meat which will have to be thrown away because of ropy, fermented and sour cannot urge upon our friends too strongly pickle. that they use only pure granulated sugar. Not only from

We

the standpoint of keeping sweet pickle brine in good, clean condition, but from the view point of flavor and thorough cure, the use of pure granulated sugar is absolutely necessary for producing the proper kind of finished meat food

products.

Sugar is considered as a natural preservative, but it must be borne in mind that sugar is used in the sweet pickle

method

of curing meat, not only as a preservative, but also as a flavor. Pure sugar has the property of combining

with the other curing agents and by its penetrative property carries the other curing agents into the cells of the 79

meat

tissue

more thoroughly. This

results in the uniform

action of the curing agent, producing even flavored meat as a result of the cure.' Another peculiar property of pure

sugar brine

is it

that by its combination with the "salt used in the has a great tendency to prevent fermentation, thus

keeping a clean, clear, sweet, penetrative brine, which will do the largest amount of work with the smallest amount of material, in producing evenly cured meat. To sum up, we will state that pure granulated sugar should take the place

of molasses, syrup or any other form of sweetener because imparts a better flavor and assists in making the brine

it

more

penetrative, thus producing best results.

HANDLING CALVES' STOMACHS OR RENNETS (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

The calf's stomach is divided into four compartments. The first one is known as the paunch; the second as the honeycomb stomach;

the third

stomach and the fourth

is

known

is

called the many-plies

as the rennet bag.

The proper way to handle the rennet bag is to remove from the balance of the stomach, turn it inside out, and clean with fresh water so as to remove the adhering contents. Great care must be taken not to scrape off or in any it

way remove the mucous membrane (by this is meant the many folds of thin skin) as this is the part of the stomach which has a market value. Of course the stomach must be gently and carefully washed to remove the undigested portions of food which may be contained therein, as otherwise it would very quickly decompose and become putrid. It would then be of no value whatever for any purpose. After cleansing them, dust the rennet bags finely

ground

them

inside out.

salt,

and blow them up Then hang them

all

over with

having turned in a dry place in a

after

current of air so that they will dry as quickly as possible. 80

ROPY OR STRINGY BRINE (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

Occasionally brine that has been made with sugar will become ropy and thick like jelly, but yet will be somewhat This is called "Ropy Stringy. Brine," and can always be traced to either the use of un-

sugar or improper temperature of the curing room.

suitable

Yellow cr brown sugar and glucose sugar will never do for It must be Pure curing meat. Sugar, and the Refined, Granulated Sugar is the best, because the impurities have been taken out.

RQt

I

BRlNE

However, even

if

Pure Gran-

ulated Sugar is used and the temperature of the Curing Room is too high, the brine is It is, therefore, absolutely liable to turn "Ropy" anyway. necessary for anyone who intends to cure meat in sweet brine not only to use the proper kind of sugar but also to cur3 in the proper temperature. Otherwise, the results will not be satisfactory, no matter what kind of a curing agent is used.

In buying sugar for curing purposes, it is advisable to order it from the wholesale grocers or from the manufac-

and have it guaranteed to be Pure Granulated Sugar put up Especially for Preserving Purposes. This gra*de of sugar is on the market and is used for preserving fruits, and is the best kind of sugar to use for curing meats.

turer,

If brine has become ropy in a curing package and it desired to use that package again, it is absolutely necessary to thoroughly scald out such package, and it is well to use Ozo Washing Powder for that purpose so as to prevent the possibility of fermentation. Otherwise, the unclean package will cause the fresh brine to turn "Ropy" even though it is made with the right kind of sugar and kept in the proper temperature,

is

81

Sc BOILING THE BRINE (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

the

Boiling

BOILING BRINE

to

enough

the

for

pay it

makes.

recommend

boiling

extra

We

im-

brine

some, but not

it

proves

trouble

the water, time, as

When

if

one has the

purifies

it

there

is

it.

reason to

believe that the water

impure,

known

then

float

on the

surface,

when

it

is is

to be tainted with

vegetable brine should always be boiled, and

or

matter,

the impurities

and can be skimmed

the will

off.

CLEANSING CURING PACKAGES (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

All curing packages should be taken out of the cooler after'

the meat has been cured in them, and scalded

and

washed thoroughly clean with hot water and Ozo. Soda or Soda-ash may also be used, but we strongly recommend Ozo, which

is

a thoroughly reliable -

When

Washing Powder.

packages have been thoroughly cleaned, they should be put out in the sun and allowed to remain there for a day or two. The sun will thoroughly dry them and the

fresh air will sweeten them. 83

CH CCAC3O.

3.

SOME CAUSES FOR SOUR HAMS. (Copyrighted; Reprint Forbidden.)

.

Hams

are sometimes caused by hanging warm same room in which the meat is cured. This should never be done. The warm carcasses raise

Sour

meat

in the

the temperature of the curing room, thus causing the brine to get too warm. Under such conditions the meat is liable to sour in the brine. Furthermore, the brine is liable to absorb the odors from the warm carcasses, which of course is very objectionable. Many suppose that Hams sour from getting too much smoke, but such is never the cause, as Hams will not sour from over-smoke. Smoke aids to preserve Hams and cannot cause them to sour. When Hams sour in the Smoke House the cause must be traced to the fact that they are not properly and fully cured before going into the Smoke House, and the portion that has not been thoroughly cured, which is generally close to the bone, has not been reached by the brine. In many cases, souring comes from imperfect chilling of meat before putting it into the brine; then again, the meat may not have been overhauled at the proper time and with the frequency which good curing requires.

In order to prevent souring of Hams the various stages of curing must be carried out with the utmost care. In the first place, hogs should not be killed when overheated or excited, and after they have been scalded and scraped, they must be dressed as quickly as possible, washed out thoroughly with clean water and then split and allowed to hang in a well ventilated room until partly cooled off. They should then be run into a cooler or chill room as quickly as possible and the temperature should be reduced to 32 to 34 degrees Fahrenheit. They should be allowed to thus chill for 48 hours. When hogs are properly chilled after curing, the temperature of the inside of the Ham or Shoulder will not be more than several degrees higher than the cooler. After being thoroughly chilled, the Hams must undergo the various processes which will be found in other pages of this book which give directions for the curing of Hams and Shoulders. When these directions are closely followed, there will never be trouble from sour, Hams. 83

Sc HAMS AND SUPERIOR HAMS. (Copyrighted; Reprint Forbidden.)

There seems to exist some doubt minds of butchers as to whether one Ham can be cured to better advantage than another, basing their opinion upon the fact that all packers have two grades of Hams, one of which is called of superior quality. Doubt has been expressed as to whether one piece of meat taken from the hog will make any better pork than This that taken from another. doubt should not obtain and could hardly exist in the minds of anyone who has carefully investigated the modern methods of If such a person were packing. to stand by the side of a Ham trimmer in a packing house and examine each Ham as it comes from the trimmer, he would be at once convinced as to the error of his opinion. There would be noticed a vast difference in the quality of Hams, even in their fresh state. Many Hams are of very coarse grain, especially those that come from boars, stags and old sows, while many other Hams are large and too fat. Those that come from poor, scrawny hogs are too small and thin, and this differentiation exists regardless of the grade or the experience in buying different lots of hogs. Perhaps there is no animal which varies so much in quality and condition of meat as the hog,' and he fully represents or reflects the quality of the food from which he is made, or the results of wise or unwise feeding. Furthermore, Hams will vary in quality even after they have been graded; some medium size Hams, which is the size usually picked for the finest cure, are of much better quality than others. This will be readily admitted when it is remembered that a Ham may be of proper weight, but it can also be too fat for its weight, it can be too lean, it can have a coarse thick skin, the meat can be coarse in grain or it may be properly graded as to size, but come from an old, worn-out sow. Under such circumstances, it is not only necessary to cull the Hams, but to recull them, until the different grades are divided as to quality. in the

'

A

fourteen to sixteen pound Ham from a young barfine, thin, white skin which is not too fat or not too lean, and possessing a nice, fine grained meat is fully up to grade and is taken for the superior quality of Hams. Therefore, a Ham of this description is superior in quality even before it goes into the brine for curing, and it is very easy to understand that when such a quality of Ham is carefully cured, for just the proper length of time, it will be far better than the ordinary run of Hams. Furthermore, the quality of the Hams may be deteriorated in many ways. For instance, the fourteen to sixteen pound Ham is fully cured in from sixty to seventy days, but if a packer has put up a large quantity of better grade Hams which gives him a surplus, he will hold them in the brine from ten to twenty days longer after they have been fully cured, and if they are thus kept in the brine for this additional period, they may become too Under such cirsalty and their fine flavor is lost. cumstances the Hams must be taken out of the brine and smoked, or must be stored in a low temperature for ten or twenty days longer, but the moment they are kept beyond the full curing time they are not as good as when taken out of the cure at the moment they are fully cured. Furthermore, if a large quantity of the superior quality of Hams have been smoked and they are not disposed of rapidly enough, they begin to lose in appearance, and must again be culled and sold with the cheaper grade of Hams. If they are kept in brine longer than is necessary, they must also go into the cheaper quality. It is, therefore, plain to be seen that what is known as the superior quality is the best Ham that the packer can turn out. As stated, the Hams are superior before they are cured. They are properly kept all through the process of curing, and the moment they are fully cured they are taken out, smoked and sold. It is only by handling Hams in this manner that it is possible to' maintain a grade of superior quality. All Hams cannot be handled in this way, owing to the fluctuation of supply and demand, but the packer aims to keep them fully up to superior grade by a frequent and disThis should convince anyone in criminating culling. doubt upon this question that they are erroneous in supposing that all hams are alike, and that all hog meat is high grade pork, when, in fact, it has various

row with a

.

grades of quality. 85

Sc

HOW

I

TO SMOKE PICKLE-SOAKED MEAT. (Copyrighted; Reprint Forbidden.)

It sometimes happens that butchers leave their Hams in brine too long and they become pickle^soaked. Once in this pickle-soaked condition, it is well known that it is a very difficult matter to smoke the Hams, because, even though they are sweet when they go into the Smoke House, they will come out sour. Hams should not be left in brine over ninety days, and at the very outside not more than one hundred days, unless they are put into a freezer and kept at a temperature of 28 degrees, at which they can be kept as long as desired. But it is frequently the case that they are left in pickle five or six months in an ordinary cooler. Hams thus over-pickled cannot fail to cause trouble in the Smoke House, and we would advise that all Hams that have been left in the brine for such a long time should be washed off in warm water after first letting them soak in cold water 2 to 4 hours. They should then be hung up to dry and kept in a well ventilated room where the temperature is not too high. room in which the circulation of air is good and which can be well ventilated by opening the windows and doors, and which does not rise in temperature above 60 to 70 degrees, would answer the purpose for drying out. It will do no harm to let the Hams hang two or three weeks before smoking. They can then be put in the Smoke House and smoked gently, using as little heat For the purpose of this light smoking, as possible. it is best to use sawdust instead of wood, or mostly sawdust, and a small amount of wood, in order to The Smoke House should also be reduce the heat. constructed in such a way that it can be sufficiently ventilated to let cool air into it and thus make sure If Hams are smoked under such of a cool smoke. conditions, they should come out of the Smoke House

A

without souring. The souring of pickle-soaked Hams is due to the brine fermenting in the Hams when they are placed in the warm Smoke House. Hence the advisability of drying out the Hams well before placing them in the Smoke House, and of smoking them in a cool smoke. When Meat has been in brine a very long time and has become pickle-soaked, and is afterward soaked in cold water, the greatest of care must be taken not to

U. S.-Z*.. it in cold fresh water too long, otherwise the will absorb more moisture. It is also a good plan to soak Meat that has been in brine 60, 70 or 80 days When Hams are fully cured, the strength in cold water.

keep

meat

of the brine may be reduced somewhat, after which the Hams may be permitted to remain in the brine about 30 days longer. Hams are fully cured in 70 days, and may be allowed to remain in a weaker brine 30 days longer, but no longer. After 30 days they must be taken out of this reduced brine, and, if it is so desired, they may be kept in a low temperature two or three weeks longer before smoking, but at the end of that time they must be smoked.

CLEANING LARD TIERCES FOR CURING PURPOSES. (Copyrighted; Reprint Forbidden.)

As

is

well

known,

Butchers great

when hand

experience a deal of trouble they use secondlard tierces for

curing meats, owing to the fact that the lard soaks into the pores of the wood, where it becomes tainted and rancid.

ing

No amount of washor scalding will thor-

oughly cleanse tierces or

such

make them

as

good as new. The lard is run into the tierces while it is hot and the fat naturally soaks very deeply into the wood. After these tierces are emptied and are used for curing purposes, the old lard remains in the pores and becomes rancid and contaminates the brine and also the meat. It is a fact that many Butchers use old lard tierces for curing purposes and neglect to thoroughly clean them; and even if they have been well cleaned, it is well known that, notwithstanding every precaution taken, there is still left in the tierces a taint which affects the flavor of the meat.

Sc cza. USE ONLY PURE SPICES (Copyrighted by B. Heller & Co.; Reprint Forbidden.) strongly recommend our friends to use only Pure for Spices for three very good and sufficient reasons. First, sauflavor; second, for uniformity, which will insure your sage always being the same in flavor; third, for economy, as pure spices are cheapest in the final analysis. Then again, the Pure Food Laws should not be overlooked. In States where the use of cereal in sausage is forbidden, the one safe-guard against prosecution is to use absolutely Pure Spices and avoid so-called sausage seasonings which contain cereals as an adulterant. In our much laboratory we have repeatedly found cases where as as 5Q% bread crumbs were mixed into spice to cheapen The bread crumbs mixed with the seasoning into the it. sausage meat would be detected by the chemists and microscopists of the various State Pure Food Departments, making the butcher who used such seasonings liable to prosecution for adding adulterants to his sausage. If you will bear in mind that spices are of value only to the extent that they contain the flavoring principle of the particular Spice, you will readily understand that buying adulterated Spices is just throwing so much money away. For instance, in the case of White Pepper, there is

We

an Oil of Pepper and certain resins. Presuming that you do pay the legitimate wholesale price for the sausage seasoning which contains only the best Singapore White Pepper and do have to pay a few cents a pound more than for one which is diluted down with 50% bread crumbs, the pure and unadulterated Spice is by far the cheapest in the

end. You are also assured of always obtaining a uniform flavor in the finished sausage meat. There is probably no other material in use by the butcher that is as liable to adulteration as Spice. To the average user the adulteration is very difficult to detect, because the aroma of the Spice is there and the adulterant is so cunningly ground and mixed in with the Pure Spice that, to the naked eye, it looks like the genuine article. But once the chemist or the microscopist secures a sample of these adulterated goods one glance through the microscope and a simple test for starch, which comes from the added cereal present, is sufficient. These adulterations not only occur in the largest used Spice like Pepper, but many of the other higher priced Spices like Cinnamon, Nutmeg, Cloves, Mace, Allspice, Ginger, etc., are equally the submanuject of adulteration at the hands of unscrupulous facturers and jobbers whose only object is to undersell the legitimate importer and grinder of real 100$> Spice.

[JgEJ A CHEAP TEMPORARY SMOKE HOUSE. (Copyrighted; Reprint Forbidden.)

This illustration will give

some idea of how a temporary smoke house can be rigged up with very little trouble, which will answer the purpose nicely. Very often it becomes necessary for a butcher to re-smoke some bologna that

been shipped to him from a packer, and it is sometimes necessary to resmoke Hams and Bacon. has

Also, a butcher will often to cure a small quantity of meat and would like' to smoke it.

want

When butchers who not equipped with a smoke house have to do this, they may be at a loss to know what to do. Take a clean sugar barrel and knock out the bottom; then set the barrel on top of a box about four feet long, one or two feet high and as wide as the If a box of this shape cannot be obtained, a barrel. Bore auger holes large dry goods box will answer. through the box under the barrel, to let the smoke through. Get a large piece of tin, galvanized iron or sheet iron, about one foot wide and 2 feet long and bend it into the shape of a pan, or take an old roasting pan. Dig a hole in the ground at the front end of the box, so fire can be put onto this piece of tin, sheet iron or pan and then placed under the box with the fire on it. After the fire is placed under the box, place a board over the hole. All crevices must be banked with dirt around the box, to keep the smoke in. The meats to be smoked should be hung on sticks with long strings on them, so as to let them down to about the middle of the barrel. Cover the barrel up with a gunny sack, so as to let a draft pass through and still retain the smoke in the barrel. This makes a first class temporary smoke house with very

little

trouble and expense.

HOW

TO KEEP HAMS, SHOULDERS, BAAND ALL KINDS OF PICKLED MEATS IN BRINE FOR A YEAR OR LONGER.

CON, DRIED BEEF,

(Copyrighted; Reprint Forbidden.) it is after kinds of pickled meat fully cured, if stored in a cooler in which the temperature is kept down to 28 degrees can be kept in this cooler for a year, or even longer, and when removed will come out similar to fresh cured meat. During the time when Hams and other meats are low in price, they can be stored in a freezer, and kept there until such a time as they are in greatest demand and will sell at the highThis enables the packer to reap a larger est price. At a temperature of 28 degrees, the meat will profit. not freeze after it is cured, and the brine of course does not freeze, as salt water will not freeze, at that When meat is taken out of such coli temperature. storage to be smoked, it should first be soaked for three to five hours in fresh water, then washed in boiling hot water and smoked the same as regular fresh cured meat. All

WASHING CURED MEAT BEFORE SMOKING. (Copyrighted; Reprint Forbidden.)

Hams, Shoulders, Bacon and all cured meats whether dry salted or cured in brine, should be washed in hot water and scrubbed with a brush before being put into

the

This

is

smoke

house.

very important, the meat thus

as scrubbed- will come out of the smoke looking

much

better.

The water

should be as hot as the men can work with. The hotter the water, the better the meat will look after being smoked. 90

[iM-i.isi=i BRINE ABSORBS FOREIGN ODORS (Copyrighted by B. Heller

Warm

&

Co.; Reprint Forbidden.)

carcasses of meat should

never be put into a being cured in open vats, as the cold pickle will absorb the impure animal heat, and odors which these carcasses give off. Never allow sour pickle of any kind to remain in the curing room, as cold brine or water cooler

where meat

is

will absorb all foreign odors. To demonstrate this, take a glass of cold water, set it on a table next to a glass of tainted brine, and cover both with a bucket or pan; allow them

remain over night, and the next morning the cold water have the same odor as the tainted brine. This will easily prove how meat can be tainted when curing in open

to

will

tierces or vats,

if

therefore, curing

anything sour or spoiled

is

in the cooler;

rooms must be kept as clean as

HOW LONG

possible.

BRINE SHOULD BE USED

(Copyrighted by B> Heller

&

Co.; Reprint Forbidden.)

The

length of time that brine should be used depends entirely upon the quantity of brine that you have in the

and the amount of meat that you put in each week. the meat is packed solid it takes about 5 gallons of brine to each 100 pounds of meat. On the other hand if you put 25 gallons of brine in a tierce in which you place barrel

When

but a few pieces of corned beef from time to time as the meat accumulates your brine would be sufficient to cure 500 pounds of meat; if the barrel was nice and clean, the meat in good condition when put in the brine, and generally speaking conditions are favorable

deal

it

will cure a great

more than 500 pounds.

The brine may be used until it begins to get thick and show foam on the top; then of course it is advisable to make a new brine, at the same time washing the tierce out thoroughly. 91

Sc DRY SALT MEATS. Short Bibs (Begular) are made from the sides of the hog, between the Ham and Shoulder, having the loin

and

ribs in,

and backbone removed.

Extra Short Bibs are made from the sides of the hog, between the Ham and Shoulder, with loin taken out,

but belly ribs left

in.

Short Bibs (Hard) are made from the sides of the hog, between the Ham and Shoulder, having the loin,

.

ribs

and backbone

in.

Short Clears are made from the sides of the hog,

between the Ham and Shoulder, having the and ribs and backbone removed.

loin

in,

Extra Short Clears are made from the sides of the the Ham and Shoulder with loin and all bones taken out.

hog, between

Clears are made from sides, Ham being cut but Shoulders left in, back bone and ribs removed, shoulder blade and leg bone taken out, and leg cut

Long

off,

off

close to the breast.

Extra Long Clears are made from sides, Ham being Shoulder cut off, back bone, loin and ribs removed. blade and leg bone taken out and leg cut off close to the breast.

Short Clear Backs are made from the backs of hogs with the loin left in, but ribs and backbone removed; also known as Lean Backs and Loin Backs.

Short Fat Backs are made from the fat backs of prime hogs, being free from lean and bone, and properly squared on all edges. Dry Salt Bellies are made from medium size hogs, cut square and well trimmed on all edges, with ribs left

in.

Dry

made from medium size and well trimmed on all edges, with

Salt Clear Bellies are

hogs, cut square ribs taken out.

HOW

TO CURE DRY SALT SIDE MEATS. (Copyrighted; Reprint Forbidden.)

First

chill the hogs This will require letting cooler after they are killed about the sides not be perfectly solid and

and

Thoroughly

solid.

so

they are firm

them hang

in the

48 hours.

Should

thoroughly chilled,

when for fair

cut up, spread them on the floor of a dry cooler 24 hours, which ought to be long enough in a cooler

1

thoroughly

chill

them.

Make a tub of brine, using 15 Ibs. of salt of Freeze-Em-Pickle to each 5 gallons of

Second: and-

to

Ib.

brine.

Third: Take a pickle pump, and pump some of the above brine into the sides along the backbone, being careful to get

it all

through the thick part.

Dip the sides into the tub of brine, and then lay them on a table or trough and rub thoroughly with dry salt. They must be dipped in brine, Fourth:

that the Freez3-Em-Pickle will get all over the meat, and so the salt will adhere to the meat.

so

Fifth: Clean the floor in the cooler or curing room with Ozo Washing Powder; sprinkle the floor lightly with salt; and then pile the sides one on top of the other

with the meat side always up. a layer of

salt,

and see

covered with the

salt.

that

Between each all

side spread meat are

parts of the

The more

salt

put on

it

the

better.

Five days after salting the sides, shake the salt, and pump them again in the same manner as when first salting; dip into the vat of brine, Steth:

off

and dry

salt

again;

then stack up the same as in

putting salt between each layer, and repeating this overhauling every ten days until

the

first

instance,

the sides are cured.

Sc

HOW LONG

TO CURE DRY SALT SIDES.

(Copyrighted; Reprint Forbidden.)

Light sides will fully cure in from 30 to 35 days, and should be resalted three times, which with the first salting received by them, will give them four

These saltings are saltings during the curing period. given on the first day, the fifth day, the fifteenth day,

and the twenty-fifth day.

HOW LONG

TO CURE HEAVY DRY SALT SIDES.

(Copyrighted; Reprint Forbidden.) sides will be fully cured in from 50 to 60 according to size, and should be resalted five The first day, times during the curing, as follows: After 45 the fifth day, and then every ten days. days, the meat need not be rehandled, and can then remain in the cooler piled up, as long as one wishes It should not be taken out of the cooler, to keep it. however, until it has been in salt 50 to 60 days, according to the season of the year.

Heavy

days,

TEMPERATURE OF COOLER FOR DRY SALTING. Full information as to the temperature of the cooler for dry salting will be found on page 46 under

the head "Temperature."

DRY SALT CURING BY BUTCHERS WHO HAVE NO ICE MACHINE. Small butchers, who have no ice machines, and simply use an ice box for a cooler, must use the greatest care to see that the meat is well chilled before salting, and they must also use plenty of salt. For the special benefit of small butchers, we will say that we fully realize the conditions which surround them, and we are well aware that they cannot get the temperature in an ice box as low as with an ice machine; but nevertheless, they can always cure meat with the Freeze-Em-Pickle process,, and get better results.

ur.

s.

DESCRIPTION OF BARRELED PORK. Mess Pork hogs,

is

made from

the sides of well-fattened

through the backbone, and cut in strips

split

about six inches wide.

Mess Pork Short Cut prime left

hogs,

in,

and

is

split through bellies taken

made from

the backs of

the

backbone,

off;

cut

into

backbone pieces

six

inches square.

Clear Back Pork is made from the fat part of the backs of prime hogs, being free from lean and bone, even in thickness, and cut into pieces about six inches square.

Family Pork Lean

when

cut

into

of the blade

and one-third

is

made from the top of shoulders, Hams. It has one-half

California

bone

in,

and

about two-thirds

is

fat,

lean.

Clear Bean or Butt Pork cheek or jowl, cut square.

is

made from

the

fat

Clear Brisket Pork is made from the Briskets of prime medium weight hogs, ribs removed and pieces cut about five inches wide.

Bib Brisket Pork is made from the Briskets of prime medium hogs, ribs left in, and cut into pieces about five inches wide. is made from the end of the back next Ham, with both lean and fat, and has a portion

Loin Pork to the

of the tail bone in.

Pig Pork: five

Light selected boneless Bellies cut into inch pieces, trimmed square.

Belly Pork:

Selected heavy weight Bellies, cut into

five inch pieces,

with ribs

left in.

Extra Short Clear Pork is made from the sides of hogs, with the loin and backbone removed, and the Belly ribs left in, cut into strips five inches wide, squared at each end.

Lean End Pork Kib

is

made from

selected

medium weight

Bellies, cut into strips five inches wide. 95

Sc

I

DIRECTIONS FOR CURING BARRELED PORK. (Copyrighted; Reprint Forbidden.)

Never pack more than 190 Ibs. of pork in an ordinary pork barrel. First: If it can possibly be obtained, it is always best to use coarse rock salt, or coarse evaporated salt, which is made especially for this purpose; but if coarse salt cannot be obtained, any salt will answer the purpose. In packing it is necessary to use 35 Ibs. of salt for each barrel, over and above the salt used in the brine.

Second:

Take a perfectly clean pork barrel, and salt on the bottom of the

throw three handfuls of barrel.

Third: Put in a layer of pork; fuls of salt over this layer.

throw three hand-

Fourth: Keep packing layer after layer, until the 190 Ibs. of pork are packed in the barrel, and while packing put three handfuls of salt over each layer of the pork. Fifth: The following are the proper proportions Put 10 gallons of for brine for 190 Ibs. of pork: cold water in a keg or tub; dissolve in this water 2 Ibs. of Freeze-Em-Pickle and 30 Ibs. of salt. Stir this well until it is all dissolved, and then pour the brine over the pork which has been packed as above directed.

If the barrels are to be headed up, head up and then put in the brine through the bung

Sixth: first,

hole.

TEMPERATURE FOR BARRELED PORK. (Copyrighted; Reprint Forbidden.) It Is necessary that the greatest care should be exercised not to let the pork freeze while curing. Brine for barreled pork will not freeze at the freezing point of water, but the meat in the brine will freeze, and will not cure if the temperature is lower than the freezing point for any length of time. See instructions as to Temperature to be found on page 46 Q6

BARRELED PORK NEED NOT BE OVERHAULED. (Copyrighted; Reprint Forbidden.) Barreled Pork when packed in accordance with these directions with Freeze-Em-Pickle and Salt, and then stored in a cooler, will not spoil, but will cure with a delicious flavor. It is not necessary that barreled pork should be overhauled; overhauling is required only for dry-salt and sweet-pickled meats. After the pork is fully cured, which will vary according to the size of the pieces, from 40 to 60 days, the pork can be shipped anywhere, into any hot climate and will remain in perfect condition without spoiling. Extreme care must be exercised to thoroughly chill the pork before it is packed; if animal heat is left in the pork, it will not cure properly, any more than will hams when they are put into brine, with the animal heat left in them. Good results when curing barreled pork, cannot be expected if the meat is not in proper condition when packed.

DRIPPINGS FROM REFRIGERATING PIPES. (Copyrighted; Reprint Forbidden.)

DRIPPINGS FROM PIPES

Never allow the drippings from refrigerating pipes along the ceiling, or from ice chambers, to drip into open vats containing meats while curing, as they will reduce the strength of the brine and

make

end

of

cooler

as

no

trouble.

Keep

the

dry and as clean as it possibly can be kept. A damp, dirty cooler breeds millions of germs. These

germs affect the brine and the curing of the meat.

97

Sc

I

RECIPE FOR CURING SPARE RIBS. (Copyrighted; Reprint Forbidden.)

For each 100 pounds of spare ribs make the brine as follows:

5

pounds of common

salt,

1

pound of

Freeze-Em-Pickle, 2 pounds of best granulated sugar

and 5 gallons of cold water. Cure in this brine from 10 to 12 days. of

perature

the

cooler in

which the spare

The temribs

are

cured can be anywhere from 36 to 43 degrees, but it

should not vary froin this range of temperature.

It is best

to leave the spare ribs in the cure

from

10 to 12 days, though they will be cured sufficiently in 7 to 8 days.

If the above .

result will

be a

method fine,

is

carefully carried out, the

mild,

sweet cure and not too

salty;

Before placing the spare ribs in the brine they handled in the same manner as hams and

shomld-i be

In other words,

they should be rubbed above quantity of salt, Freeze-EmPickle and sugar, and the mixed Freeze-Em-Pickle, shoulders.

in

half

of the

sugar and salt that

is

left

used for making the brine. 98

after rubbing should be

U.S.

HOW TO CURE BEEF TONGUES. (Copyrighted; Reprint Forbidden.) First: Cut the tongues out of the heads as soon as possible, and with warm water scrub off all the slime and dirt, with a stiff brush; hang up in a cooler on a hook at the guHet, to make the tongues thick instead of long and thin.

Second:

Let them hang for at least 24 hours in a

cooler.

Third: When the tongues are thoroughly chilled and cut off the surplus fat and square the tongues at the gullet by trimming off all ragged pieces. firm,

Fourth:

Put them into a strong common salt brine and leave them in this brine from

to beach them, 10 to 20 hours.

Fifth: Take them out of this brine and rub the slime off the tongues and out of the gullet, and also rub the gullet with dry salt. Sixth: If only a few tongues are to be cured make a barrel of pickle, as follows, and simply throw theFor every 5 gallons of water, add tongues into it: 1 Ib. of Freeze-Em-Pickle, 2 Ibs. of Pure Granulated Sugar, and 7 Ibs. of Common Salt. 99

at

i

Seventh: Where large packers wish to pack tongues in tierces, 'the tongues should be handled as follows: Weigh out 285 Ibs.; then mix together in a box or tub the following: 3 Ibs. of Freeze-Em-Pickle.

6 Ibs. of Best

Granulateu Sugar.

21 Ibs. of Salt.

Bub each tongue with some of this mixand pack as loosely as possible in the tierce, using about one-half of the mixture of Freeze-EmPickle, Sugar and Salt for rubbing, and the other half for making the brine. It will require between 14 to 15 gallons of brine to fill the tierces, some tierces vary in size, therefore dissolve the balance of the mixture of Freeze-Em-Pickle, Sugar and Salt in about 14 gallons of water, and pour over the tongues, should the tierce hold more simply add enough cold water to cover all the meat as the right amount of salt has already been added. Eighth:

ture

Ninth: If the tierces are to be headed up, the heads should be put in, and the brine should be poured into the tierce through the bung hole. The overhauling of tongues is just as important, as is the overhauling of hams and shoulders. They should be overhauled in the same manner, and the same number of times. By reference to directions for curing hams and shoulders, which will be found on previous pages, all the necessary instructions can be followed. To give the tongues a proper flavor, they ought to cure from 50 to 60 days.

GARLIC FLAVORED BEEF TONGUES. (Copyrighted; Reprint Forbidden.)

Many like Garlic Flavored Tongues, and this desire can be fully satisfied by adding about two tablespoonfuls of Vacuum Brand Garlic Compound to each tierce of tongues; add it to the brine before it is poured This will give them a delicious over the tongues. flavor which will be relished even by people who do not like fresh Garlic.

Hic

c:

HOW

u. s.

.

TO CURE HOG TONGUES.

should be handled and cured in exsame manner as beef tongues. The brine made of the same strength and in the same manner, and when so made, it will cure the The directions for hog tongues in about 30 days. curing Beef Tongues can be used for curing Hog Tongues in every particular.

Hog Tongues

actly the should be

CUBING BEEF CHEEKS FOR CANNING. (Copyrighted; Reprint Forbidden.) First:

The cheeks should be cut out of the head

immediately after the beef is killed, all the fat should be trimmed off, and then the cheeks should be twice cut, lengthwise,

through the outsiue muscles.

They should be then thrown into ice water which has been added some salt, and they should be allowed to remain there for an hour or two. This will draw out all the slime and blood. Second:

to

Third: The checks should then be put on a coarse wire screen, or perforated galvanized iron pan placed in a cooler and spread out as thinly as possible, so as to give them a chance to thoroughly chill. A thorough chilling in a cold cooler will require 24 hours.

Fourth:

packed into

The cheeks should then be tierces; 285 Ibs. should

tierce. 101

salted,

and

be put into each

Sc Fifth: Handle the cheeks a,s follows: For each 285 Ibs., mix in a box or tub, 3 Ibs. of Feeze-EmKckle, 6 Ibs. of Granulated Sugar and 15 Ibs. of

Common

Salt.

Sixth: Then put 285 Ibs. of cheeks on a table and take half of the mixture of Freeze-Em-Pickle, Granulated Sugar and Salt and mix it with the cheeks thor-

oughly; then shovel into tierces.

Seventh: If the tierces are to be headed up, put the heads in and take the balance of the mixture of Freeze-Em-Pickle, Sugar and Salt and dissolve it in 15 gallons of cold water, which pour into the tierces Insert the bung, and roll through the bung hole. This will mix and dissolve the FreezeKhe tierces.

Cm-Pickle

t

Sugar and

Salt.

Overhaul in closed up

Uerces simply by rolling them from one end of the cooler to the other. They ought to be rolled at least 100 feet.

Eighth: If the tierces are to remain open, take 15 gallons of water in which dissolve the remaining mixture of Freeze-Em-Pickle, Sugar and Salt, and pour this brine over the cheeks; put boards over the top to keep the

meat from

floating or

from coming out

At the end of five days of the top of the barrel. after salting, the cheeks must be overhauled and rehandled by transferring them to another tierce with a large fork made for- such purpose; this should be repeated every five days, viz., on the fifth day, on After each the tenth day and on the fifteenth day. overhauling, the same brine is always used to pour over the meat. If the cheeks are to be kept for any length of time, they should have another overhauling 25 Cheek 30 days from the day they were packed. meat slime considerably, making it difficult to cure. to

When

the cheeks are overhauled,- if the pickle is thick and ropy, new brine of the same strength as the original brine will have to be made and poured over them, instead of the old brine. The cheek meat must be thoroughly washed in cold water before being put into fresh brine. 102

CURING HOG LIVERS. (Copyrighted; Reprint Forbidden.)

Cut

off

plucks

and

chill

livers

then

thoroughly;

pump them open

in three or four places with a long slender nozzle, about 3/16 to }4 inch in diameter, using

a pumping pickle made as follows. 1 Ib. of Freeze-Em-Pickle. 12 Ibs. of

Common

Salt.

5 gal. of Water.

Stick the nozzle

of the brine

pump

into the

ferent veins on the lower side of the livers and

dif-

pump

them until they swell up from the pressure of the brine; then lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them.

On the next day after the livers have been pumped, pack them in a 60 deg. common salt brine; nothing Those not having a Hydrometer else need be added. testing brine can make the brine by dissolving of salt in 85 Ibs. of water, this makes a 60 In this way, the livers can be, kept for brine. degree

for

15

Ibs.

_.

a long time. necessary that

When all

pickling livers, it animal heat should

is

,be

absolutely extracted

from them, and that they should be properly and cooled, otherwise, they will not

chilled

Sc CURING BEEP LIVERS. (Copyrighted; Reprint Forbidden.)

plucks and chill livers thoroughly. Pump the curing brine into them in three of four places by a slender nozzle about to 3/16 using long open inch in diameter, which insert into the different veins on the lower side of the livers. The brine should be forced into them until the pressure swells them up; after pumping them, lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them. The pumping brine for beef livers is made the same as the brine for hog livers as follows: 1 Ib. of Freeze-Em-Pickle. 12 Ibs. of Common Salt. 5 gal. of Water. The day after the livers have been pumped, they should be packed in a 60 deg. common salt brine, which is made by dissolving 15 Ibs. of salt in 85 Ibs. of water; nothing else need be added. AU animal heat must be thoroughly extracted, and the livers must

Cut

off

%

be properly chilled and cooled.

DIRECTIONS FOR CURING LEAN

SHOULDER BUTTS. (Copyrighted; Reprint Forbidden.)

LIGHT WEIGHT BUTTS. f

Common Salt, 1 Ib. of Freeze-Em-Pickle, 2 Ibs. Granulated Sugar,

5 Ibs. of

|

Use for 100 Ibs. Light Weight Butts.

I

5 gals, of Cold Water. Cure in this brine 20 to 30

1 ,

days.

L

HEAVY WEIGHT BUTTS. Use for 100 Ibs. Heavy Weight Butts.

f I

|

[

6 Ibs. of Common Salt, 1 Ib. of Freeze-Em-Pickle, 2 Ibs. of Granulated Sugar, 5 gals, of Cold Water.

Cure in this brine from 30 to 40 days according to size. The sugar used must be Pure Granulated Sugar; yellow or

brown sugar must not be

used.

Sort the Butts, separating the Light Weight Butts and the Heavy Weight Butts. Second: Take enough of any one size of the assorted First:

104

I.

LJ. S.J=L.

Butts to fill a tierce which will be 285 Ibs.; then thoroughly mix together in a large pail or box the following proportions of Freeze-Em-Pickle, the very best and purest Granulated Sugar and Salt. Use for 285 Ibs. of Light Weight. Butts, 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. of Granulated Sugar and 15 Ibs.

of Salt.

For 285

Ibs. of Freeze-Em-Pickle, 6

Heavy Weight Ibs.

of

Butts,

3

Ibs.

of

Granulated Sugar and 18

Ibs. of Salt.

HOW

TO CURE BUTTS IN OPEN TIERCES.

(Copyrighted; Reprint Forbidden.) the tierces or barrels in which these Butts are cured, are not to be headed up, but are left open, use half of the Freeze-Em-Pickle, Sugar and Salt for rubbing as follows: First: Rub each Butt well with some of the mixture of Freeze-Em-Pickle, Sugar and Salt. Sprinkle a little of the mixture in the bottom of the tierce. Second: Pack the Butts in a perfectly clean tierce. The mixed Freeze-Em-Pickle, Sugar ""and Salt that is left after rubbing should be used for making the brine. It will require 14 to 15 gallons of brine for each Make the brine by dissolving in tierce of Butts. cold water all the mixed Freeze-Em-Pickle, Sugar and Stir Salt that is left after the Butts are rubbed. well for a minute until it is dissolved, and then pour When curing only a small this brine over the meat. quantity of Butts, cut down the proportions of FreezeEm-Pickle, Sugar and Salt, also the quantity of water, according to the quantity of Butts to be cured.

When

QUANTITY OP BRINE TO USE FOR CURING 100 LBS. OF BUTTS. (Copyrighted; Reprint Forbidden.)

Five gallons by measure, or 42 Ibs. by weight, is the approximate amount of water to use for every 100 of meat. Tierces, after being packed with 285 Ibs. of meat, When curing will hold about 15 gallons of water. Butts in vats or open barrels, whether in small or large quantities, always use not less than 5 gallons of brine to 100 Ibs. of meat, as this makes the proper strength and a sufficient brine to cover the meat. Ibs.

105

Sc WHEN I

HOW

TO OVERHAUL BUTTS ING IN OPEN PACKAGES.

CUR-

(Copyrighted; Reprint Forbidden.)

On

the fifth day after packing each lot of Butts, This it is necessary that they should be overhauled. must be repeated seven days later; again in ten days, and a final overhauling should be given ten days later. Overhauling Light Butts three times, and Heavy Butts four times while curing, and at the proper time in each instance, is very important, and must never be forgotten, especially when curing with this mild, sweet cure. Overhauling means, to take the Butts out of the brine and to repack them in the same brine. The proper way to overhaul is to take a perfectly clean tierce, set it next to the tierce of Butts to be overhauled, pack the meat into the empty tierce, and then put this same brine o'^er the meat.

HOW

TO CURE BUTTS IN CLOSED UP TIERCES. (Copyrighted; Reprint Forbidden.)

Large packers who employ coopers, should always cure Butts in closed up tierces, as this is the best method known. Mix the proper poportions of Freeze-EmFirst: Pickle, Sugar and Salt, for the different size Butts to be cured. These proportions are given in the fore" going table, under the heading, Light Weight Butts,

and Heavy Weight Butts.

' '

If the tierces are to be

headed up, use half of the Freeze-Em-Pickle, Sugar and Salt, for rubbing the Butts, and the half that is left over after the Butts are rubbed, should be dissolved in the water which is to be used to fill the tierce. Eub each Butt well before packing; put only 285 Ibs. of meat in each tierce, and then head them up. Second: Lay the tierces on their sides and fill them through the bung hole, with water in which the half of Freeze-Em-Pickle, Sugar and Salt left over after rubbing, has been dissolved. Third: Insert the bung and roll the tierces. This will mix and dissolve the Freeze-Em-Pickle, Sugar and Salt rubbed on the meat. Where the pieces of meat press tightly against each other, or against the tierce, the brine does not act on the meat; but if the 106

CH CGACrO. U. S.A. pieces of meat are rubbed properly with the mixture of Freeze-Em-Pickle, Sugar and Salt before being packed in the tierce, such surfaces will be acted upon by the undissolved mixture, so that the curing will be uniform and no portion of the pieces will be left insufficiently cured, even if the brine does not come in contact with it. For this reason, it is important that each piece of meat should be carefully rubbed with the mixture before being packed in the tierce.

Fourth: Overhaul five days after packing; again seven days later, again in ten days, and once more ten days thereafter. At each overhauling, examine -sach tierce for leaks; if any of the Pickle has leaked

knock the bung in and refill. overhaul Light Butts three times, and four times. t)ut,

Eemember to Heavy Butts

Overhaul Butts in closed-up tierces, simply rolling the tierces from one end of the cooler to the other. They ought to be rolled at least 100 feet. Fifth:

by

ROLLED BONELESS BUTTS OR BUTT SAUSAGE. (Copyrighted; Reprint Forbidden.)

BONELESS an(l should be as uniform in size as possible. Second: Do not run the trimmings through an Enterprise Grinder to cut them up before packing them, as it has a tendency to heat the meat. Third: Trimmings that are to be held for any great length of time must be fresh as possible; if they should be somewhat slimy, they should be washed thoroughly in cold common salt brine and allowed to drain until quite dry. Never mix or salt trimmings that become slimy, with fresh ones; always

pack them separately. Fourth: It is absolutely necessary that the meat should be thoroughly chilled, and that the packing should be done in the cooler so that the temperature of the meat will not get above the temperature in

which

it

be cured. For each 100

is to

Ibs. of trimmings, take 1 Ib. of Freeze-Em-Pickle, 1 Ib. of best Granulated Sugar and 2 Ibs. of Common Salt, and mix these thoroughly

Fifth:

with the meat. Mixing thoroughly is very important; should be carefully done so as to insure a uniform

it

cure.

Sixth: Have the tierces or barrels perfectly clean and sweet; then sprinkle a little salt on the bottom, and fill the barrel or tierce about one-quarter full of salted meat, and pound it down hard with a tamper. Do the same when the barrel is half full and continue in this manner until the barrel is filled. This tamping is done to expel the air between the pieces of meat, and it is an important factor to insure a uniform cure and color. If the trimmings are to be kept any length of time, it will be necessary that the tierces or barrels should be headed up, and they should always be filled with meat as much as possible. When trimmings are to be used as soon as cured, it is not necessary to head them up, simply put a top on them and weight them down, or cover them with a clean cloth and put a layer of salt about one inch thick, over the top of the cloth. This will keep out the air and will give good The trimmings will be cured in from two to three results. weeks, and are then in a perfect condition to be made into New England Style Pressed Hams, etc. They need not be soaked in water, nor need any salt be added as they are ready for instant use just as they are and will have a

delicious sugar-cured

ham

flavor.

See paragraph on Temperature page 46.

for

Curing Meats on

HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS (Copyrighted by B. Heller After the meat is cured,

&

Co.; Reprint Forbidden.)

should be stuffed in beef bungs, and should be smoked about three hours, but this it

depends upon the smoke house and whether wood or sawdust is used. It may be necessary to smoke the Pressed

Ham still longer. Boil them in a temperature of 180 degrees Fahrenheit for l]4 hours, then reduce the temperature to 170 degrees Fahrenheit and remove them at the expiration of one hour. After they are boiled for 2% hours, they should be laid out on a table in the cooler, and then boards should be placed on top of them weighted down with heavy stones, and should remain there over night before being removed. The casings may be given an appetizing smoke color by momentary dipping in a solution of Zanzibar-Carbon. Brand Casing Brown Mixture (see page 117 for directions) 109

Sc

I

BDLQGNA HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT SAUSAGE AND COMPLY WITH PURE FOOD LAWS (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

In following the old method of making Bologna and Frankfurt Sausage, a large percentage of the albumen is drawn out of the Meat, thus losing much of the richness, flavor and color which should be retained in the Sausage.

B. Heller

&

Co. have

made an important improvement

in the process of curing trimmings, and Sausage Makers will find it greatly to their advantage to make an immediate trial of this process. single batch of Sausage made after

A

this

method

will

convince any Sausage Maker of the mis-

take of following the old ideas of Frankfurt Sausages.

making Bologna and

When Bologna and Frankfurts are made from fresh Meats, they have a gray color and are very difficult to keep in good condition, especially during the warm weather. However, when Bologna and Frankfurts are made by the Freeze-EmPickle Process, they will have a fine red color and they will comply with the Pure Food Laws, because Freeze-EmPickle contains no ingredients which have been prohibited by any of the food laws. They will also keep much better than when made in the old way, and will stand shipment during the warm weather with better results. no

HOW TO CURE

BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

Trimmings that are to be stored away for a few days to two weeks, should be packed with the following proportions of Freeze-Em-Pickle and Salt.

To 1

every 100 Ibs. of Trimmings use the following: of Freeze-Em-Pickle.

Ib.

1 Ib.

of Salt.

For Trimmings that are to be stored away for two weeks to three months, the following proportions of Freeze-EmPickle and Salt should be used: 1 X Ibs. of Freeze-Em-Pickle and 1 Ib. of Salt to each 100 Ibs. of Trimmings. For Trimmings that are to be stored away for three months to six months, the following proportions of FreezeEm-Pickle and Salt should be used: 1 %. Ibs. of Freeze-Em-Pickle and 1 Ib. of Salt to each 100 Ibs. of Trimmings. First: Weigh the Trimmings and then spread them on a table.

Second: Weigh out the proper proportions of FreezeEm-Pickle and Salt, mix them together thoroughly, and then sprinkle over the meat. Third: Mix the Trimmings well so that the Salt and Freeze-Em-Pickle get to all parts of the meat. Fourth: Run the Trimmings through the grinder, using what is called the lard plate, a plate that has holes in it from 1 to \]^. inches in diameter. By first mixing the Freeze-Em-Pickle and Salt with the meat and then putting it through the grinder, the Freeze-Em-Pickle and Salt become better mixed with the meat.

Another way

is to run the Trimmings through the using the lard plate with 1 to lX i ncri holes in it; then put this meat in the mixer and while mixing add the Freeze-Em-Pickle and Salt, which have first been thoroughly mixed. Let the mixer run until the FreezeEm-Pickle and Salt are thoroughly mixed with the meat, which only takes a few minutes.

grinder

If

first,

a plate with large holes in

it

is

not available, cut the

Trimmings up small by hand and then mix the FreezeEm-Pickle and Salt with the meat.

HOW TO PACK IN BARRELS OR TIERCES &

Co.; Reprint Forbidden.) (Copyrighted by B. Heller Take barrels or tierces that are perfectly clean and sweet; this is very important. Then sprinkle a handful of Freeze-Em-Pickle and Salt which have first been thoroughly mixed, over the bottom of the tierce. First:

Second: Fill tierce about one-quarter full of the meat been mixed with Freeze-Em-Pickle and Salt, and then with a tamper, tamp it down as tight as can be. The

that has

tighter the meat is packed, the better. of the meat into the tierce and tamp it, this until the tierce is fulL

Then place more and keep on doing

Third: If the tierce is not to be headed up, don't fill it quite to the top, and after tamping the meat tight, sprinkle a couple of handfuls of the mixture of Freeze-Em-Pickle and Salt over the top. Then lay a piece of parchment paper over the meat, and on top of this place a piece of cheese cloth about a yard square.

Fourth: On top of the cheese cloth put about two or three inches of dry Salt, spread so it reaches to all the edges of the barrel, so as to exclude the air from the meat, and then turn the ends of the cloth over the top, and allow this meat to stay in the cooler until you are ready to make Bologna, Frankfurts, or any similar sausage out of it. This meat is now ready in four or five days to be made into Bologna, Frankfurts, or any similar sausage, but can also remain in a cooler as long as six months or even longer without being disturbed. This meat will not become too salty no matter how long it stands, and whenever you wish to make Bologna, Frankfurts, or any similar sausage, the meat is ready to be used. This is known as the Freeze-Em-Pickle Process, and by curing the meat in this way no brine or albumen will be found at the bottom of the tierce when the meat is taken out. The meat when taken from the barrel will be

found sticky, and to possess good binding quality and a nice cured flavor. It will make delicious Bologna, FrankThe meat will have a nice furts, or any similar sausage. sweet cure and a fine color which will be imparted to the Bologna, Frankfurts or any similar sausage made from it. On account of the meat being cured, the Bologna, Frankfurts and other sausage will not spoil so easily as they would if made from fresh meat. Beef or pork trimmings should be handled in the same way, and no fresh meat used at all in making the Bologna or Frankfurts. If the trimmings are to be kept for any length of time, it When tierces are to be is advisable to head them up. 112

headed up, fill them as full as possible, sprinkle two handfuls of Freeze-Em-Pickle and salt, which have first been thoroughly mixed, over the top and then put on the head. When making this Freeze-Em-Pickle cured meat into smoked sausages, more salt of course must be added, as the meat is not sufficiently salty, so when adding the Seasoning add sufficient salt to give it the proper taste, and add }^ Ib. of sugar to every 100 Ibs. of meat in addition to the spice, as it gives the meat a delicious flavor.

PROPER TEMPERATURE FOR STORING TRIMMINGS (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

the trimmings are to be used up in two or three weeks, any ordinary cooler that is kept around 40 degrees will be sufficient, but if trimmings are to be kept three to six months, they should be kept in a cooler at a temperature of 35 to 36 degrees to get the best results. Never let the If

temperature get down below freezing if it can be helped, and do not let it get any higher than 38 degrees, if possible.

HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK WITH FREEZE-EM-PICKLE WITHOUT FIRST CURING THE MEAT (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

Run

the desired quantity of beef and pork through a grinder, first using a coarse plate, then through a fine one; then finish in a silent chopper. While cutting it in the silent cutter, add to each 100 Ibs. of meat 1 Ib. of FreezeIb. of "B" Condimentine, 1 to 1>^ Ibs. of Em-Pickle,

^

^

salt and Ib. of sugar, according to taste. Chop this up as usual, adding pure artificial ice to keep it cool. First put the beef in the silent cutter and when it is about three-fourths fine add the necessary pork, which has first been run through the inch plate of a grinder. If a mixer is not used, add the Seasonings and flour to the meat in the silent cutter. When all are thoroughly mixed put into a tub, cover well over with parchment or wax paper to exclude the air and put away until ready to use. The meat can then be taken direct from the tub in 24 to 36 hours, placed into the stuffer, and stuffed into the casings. The meat should be kept in a temperature of 45 to 46 degrees. This is a fairly high temperature which gives the Freeze-Em-Pickle a chance to do its work quicker, and by standing 24 to 36 hours after it is chopped and seasoned, it develops its full binding qualities and saves handling the meat two or three times, which should appeal to every sausage maker.

%

113

Sc ZO. FORMULA FOR BOLOGNA SAUSAGE (Copyrighted by B. Heller

The

&

Co.; Reprint Forbidden.)

following formula makes very fine Bologna sau-

sage:

75 Ibs. Process. 15

Ibs.

beef

trimmings

cured

by

Freeze-Em-Pickle

pork

trimmings

cured

by

Fr ft eze-Em-Pickle

Process. 10

Ibs. pork speck (back fat). Bull -Meat -Brand Sausage Binder in the percentage amount of cereal allowed by your State Food Law, but not over five pounds to the hundred.

8 to 10 ounces Zanzibar-Brand

^

Ib.

Bologna Sausage Flavor.

"B" Condimentine

Sufficient cracked ice for cooling.

First:

Salt

the directions

the pork and beef trimmings according on foregoing pages.

to

Second: When making the Bologna (or Frankfurts), take the beef that has been cured with Freeze-Em-Pickle and i nch plate. or run through the grinder, using (Some sausage makers prefer to run this meat through the grinder again, using the smallest plate they have, but this in our opinion takes up unnecessary time and labor. Once running inch plate is sufficient). or through a

X

%

H

^

As soon as place this beef in the silent chopper. has made one or two revolutions, put in sufficient cracked ice to prevent the beef from becoming heated. Then add about one pound of salt; adding ice if necessary. Then add the pork to the beef, which should have already been run through the grinder, and at the same time add the pork speck.

Then

this

Then

seasoning add 8 to 10 ounces Zanzibarof a pound of also about "B" Condimentine. This Condimental preparation is permissible in all Government inspected houses and complies with the Pure Food Laws. "B" Condimentine is used to prevent shrinkage and help keep the sausage, and so the color inside will not fade or turn gray, but retain its bright, rich color for ten days if kept under proper conditions. This is a Third:

for

Brand Bologna Flavor, and

^

especially to large packers who da After the Spices and Condimentine are worked

advantage,

great

shipping.

then add salt to taste. Sausage made with "B" Condimentine does not have to be labeled that a preservative

in,

used.

is

Fourth: Then while the meat is being cut in the silent chopper, add the legal amount of Bull- Meat -Brand Sausage Binder to each 100 pounds of meat. Or, if a mixer is used, add the binder in the mixer. When properly mixed and seasoned with spices and "B" Condimentine, and binder has been added, it is already for the stuffer, or if desired, this meat already chopped can be kept in tubs in a cooler of a temperature of 38 to 40 degrees for 24 to 36 hours until required.

See our instructions on page 113 for handling cured with Freeze-Em-Pickle and stored away from two to six months or longer. Notice:

beef that

has been

Since the Pure Food Laws have been enacted, Antiseptic Preservatives have been ruled out and cannot be used in sausage, so sausage makers must be careful

Note:

all

what kind

Many after

of a

Sausage Binder they use in

their sausage.

of the binders on the market start fermentation soon

moisture

is

added

to

them.

When

it is

noticed that

Bologna does not keep as well as it should, the first thing to be looked to is the binder used, as invariably a binder which is not free from the germs of fermentation will cause trouble, and the losses a butcher has from using such binders will

amount

to

more than the saving

in the cost of

binders can be bought for Jess money than Bull -Meat- Brand Sausage Binder, as they are not trying to see how cost less to manufacture. the

binder.

Many cheap

We

cheap a binder we can manufacture, but our sole aim in selling Bull -Meat -Brand Sausage Binder is to offer the very Finest Binder that we know how to make, which will help the sausage instead of souring it, and, even if our price is a trifle higher, Bull-Meat-Brand Sausage Binder is much cheaper to use and results are always satisfactory. 115

Notice: If a Garlic flavor is desired, add one or two tablespoonfuls of Vacuum-Brand Garlic Compound while the meat is being chopped. Vacuum-Brand Garlic Compound is recommended as it does not sour in the sausage and it does not leave any after-taste nor taint the breath, because it is so finely divided that it is thoroughly incorporated in the meats and is thoroughly digested and abIn States where Cereal is not permitted, use Garsorbed. lic Condiment instead of Garlic Compound. After the meat is chopped to the proper it into beef rounds or beef middles. Place the sausage in the smoke house and smoke. Fifth

fineness,

stuff

BOILING BOLOGNA. (Copyrighted; Reprint Forbidden.)

After it is smoked, boil Eound Bologna 30 minutes in water 160 degrees Fahrenheit and Long Bologna for 45 to 60 minutes in 160 degrees water, according to

thickness.

After they are boiled place them on a table, 01 hang them up and pour boiling water over them to wash off the grease. Them pour cold water over them to shrink the casings. After that allow them to cool in the open air or a well ventilated room, before placing in the cooler or ice box. This will prevent sweating, which causes mouldy and slimy casings.

BOILING LARGE BOLOGNA. (Copyrighted; Reprint Forbidden.) If Large Bologna are desired, stuff the meat into beef bungs and smoke until they are nicely smoked^ then boil them from 1*4 to 1% hours in water 155 degrees Fahrenheit. Vary the time of boiling according to the thickness of the Bologna.

SALTING PAT FOR BOLOGNA. The Pork Back Fat

or

Pork Speck

will

be much

better for use in Bologna and Frankforts if it if* dry salted with Freeze-Em-Pickle for a few weeks before it is used. 116

HOW TO COLOR THE

CASINGS OF SMOKED SAUSAGE WITH ZANZIBAR-CARBON BRAND CASING

BROWN MIXTURE

COLORING BOLOGNA CASINGS &

(Copyrighted by B. Heller Co.; Reprint Forbidden.) Hang the bologna in the smoke house just long enough to dry the skin well, or hang it in front of a hot fire, or in the sun, any way to get the excess moisture dried out of the casing; then proceed according to the following method:

METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSES Packing Houses having U. S. Government inspecallowed only by what is termed "Momentary Dipping". We advise butchers to use this method in preference to any other way whether they have Government inspection or not. In

all

tion, the coloring of casings are

Directions for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc. After Sausage has been smoked and cooked, dip it into a solution made up in the proportion of 1 ounce of ZanzibarCarbon-Brand Casing Brown Mixture to every 20 gallons of water. Always dissolve it first in some hot water (not boiling) in the proportion of one-half gallon water for every ounce used and then pour this solution into the balance of the water to make up the dipping solution. The water used for dipping should be about the same temperature as that in which the Sausage is cooked. After 117

sc cza. dipping, the Sausage must be rinsed off with hot water and thereafter with cold water, then hung up in the usual manner to drip off and dry. When Sausage is smoked through and is not cooked, it must be well sprayed with, or dipped into, boiling hot water to remove the grease from

the casing before being put into the colored dipping solution.

FRANKFORT5 FRANKFORT SAUSAGE; (Copyrighted by B. Heller

&

HOW TO MAKE

Co.; Reprint Forbidden.)

Frankfort Sausage is made in most cases in exactly the same manner as Bologna with the exception that it is chopped very fine and Zanzibar-Brand Frankfort Sausage use Seasoning is used. To make fine Frankfort Sausage two parts of Beef and one part of Pork.

used in Frankfort Sausage, it improves it con the price of Veal is so high that it is very but siderably, seldom used. Stuff in sheep casings and smoke lightly, then dip them in Zanzibar-Carbon Brand Casing Brown If

Veal

is

Mixture by the method prescribed on the preceding page. takes out all Dipping them in hot water and then in cold the wrinkles. After they have been dipped, pour a pail of hot water over them to wash off all adhering grease; then water to cool. This will dip them for a minute or two in ice make them contract so rapidly that they will not wrinkle;

then put in a cooler to hang up and cool through to the center. 118

COLORING FRANKFURT SAUSAGE CASINGS (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

Follow the directions given on page 117

for

momentary

dipping. If

a deep color

is

of Zanzibar-Carbon

own judgment

in

amount You must use your

desired, slightly increase the

Brand Mixture.

producing the right color desired, as the Zanzibar-Carbon Brand Mixture

drier the casing the less it

takes

and the

better the color will be.

Always be particular not to smoke with too much heat smoke house, so that the grease does not melt in the sausage and come through the casing.

in the

CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS (Copyrighted by B. Heller First:

&

Co.; Reprint Forbidden.)

The Cheek Meat should be

cut out of the heads

as soon as possible after the beef is killed, and the gristle should be cut through lengthwise, two or three times. All the fat can also be trimmed off or left on, just as desired; in a large slaughtering establishment, the fat is worth more in the tank than in the sausage.

Second:

The Cheeks should then be thrown

into ice

water and allowed to remain there for an hour or two. This will draw out all the slime and blood. Third: The Cheeks should then be spread out thinly on coarse wire screens, or on perforated galvanized iron pans, in a cooler. They should be spread out as thinly as possible so as to thoroughly drain

Fourth:

and

chill.

After they are thoroughly chilled,

take 24 hours, they should be salted as follows:

which

will

Sc

I

DIRECTIONS FOR DRY SALTING BEEF

AND PORK CHEEK MEAT (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

Beef and Pork Cheek Meat that is to be stored away for a few days to two weeks, should be packed with the following proportions of Freeze-Em-Pickle and salt. To every 100 Ibs. of Beef and Pork Cheek Meat use the following: 1 Ib. of Freeze-Em-Pickle. 1 Ib. of Salt.

For Beef and Pork Cheek Meat that is to be stored away* two weeks to three months, the following proportions of Freeze-Em-Pickle and salt should be used: IX Ibs. of Freeze-Em-Pickle and 1 Ib. of Salt to each 100 Ibs. of Beef and Pork Cheek Meat. For Beef and Pork Cheek Meat that is to be stored away for three months to six months, the following proportions of Freeze-Em-Pickle and salt should be used: \Yz Ibs. of Freeze-Em-Pickle and 1 Ib. of Salt to each 100 Ibs. of Beef and Pork Cheek Meat. First: Weigh the Beef and Pork Cheek Meat and then spread it on a table. Second: Weigh out the proper proportions of FreezeEm-Pickle and salt, mix them together thoroughly, and

for

then sprinkle over the meat. Third: Mix the Beef and Pork Cheek Meat well so that the salt and Freeze-Em-Pickle get to all parts of the meat. Fourth: Run the Beef and Pork Cheek Meat through the grinder, using what is called the lard plate, a plate that has holes in it from 1 to 1^ inches in diameter. By first mixing the Freeze-Em-Pickle and salt with the meat and then putting it through the grinder, the Freeze-EmPickle and salt become better mixed with the meat.

Another way is to run the Beef and Pork Cheek Meat through the grinder first, using the lard plate with 1 to 1# inch holes in it; then put this meat in the mixer and while mixing add the Freeze-Em-Pickle and salt, which have first been thoroughly mixed. Let the mixer run until the Freeze-Em-Pickle and salt become thoroughly mixed with the meat, which only takes a few minutes. If a plate with large holes in it is not available, cut the Beef and Pork Cheek Meat up small by hand and then mix the Freeze-Em-Pickle and salt with the meat.

i.

Fifth:

be

ur.

s.A.

If the tierces are to remain open, they can with a clean cloth and a layer about

covered

two or three inches thick of dry over the top of the cloth.

salt should be put This will exclude the air

and keep the top meat from getting dry and dark. Sixth: Cheek Meat that has been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. It can be kept for a year or longer and whenever it is taken out of the barrel and used, it will make fine Bologna and Frankforts with a fine color and a delicious flavor. Dry ealted Cheek Meat makes much better Bologna than the pickled Cheek Meat. Sometimes Cheeks are very low in price, and they can be packed and stored as above directed and kept until the market advances; by this method quite a sum of money can be made each year. Seventh:

See paragraph on Temperature for Curing

Meats on page

46.

CURING BEEF AND PORK HEARTS FOR BOLOGNA AND OTHER SAUSAGE. (Copyrighted; Reprint Forbidden.)

As soon

as the beef or hog is slaughtered, the hearts should be cut open; the pork hearts should be cut into four squares, and the beef hearts into six or eight pieces, being sure to cut them so that all the crevices are open and exposed. They should then be placed in ice water in which they should be allowed to remain for two to three hours. Second: Spread the hearts on trays or racks in a cooler as thinly as possible, and allow them to drain and chill for 24 hours; they must be thoroughly chilled so that all animal heat leaves them. Use for 100 Ibs. of / 1*4 Ibs. Freeze -Em -Pickle. Beef or Pork Hearts.\ 1 Ib. of Common Salt. First:

Third: Eun hearts through an Enterprise grinder, using a lard plate with 1%-inch holes; then place in a mixer and gradually add the mixture of Freeze -EmBe sure it is evenly divided and Pickle and salt. thoroughly mixed. 121

Sc Fourth: Take a perfectly clean tierce, and sprinkle a handful of salt, and a little Freeze - Em- Pickle on the bottom; put the salted hearts into the tierce and as hard as possible.

tamp them down with a tamper t

The object

in tamping with a tamper is to get all the air out and to close up all the cavities in the barrel. The less air, cells in the barrel, the better the

hearts will cure and keep. If the tierces are to be headed up, sprinkle Fifth: a handful of salt on top of the tierces, cover nicely with a piece of parchment paper and put in the heads, being careful that the tierces are as full as they possibly can be before the heads are put in, and also that the tierces are perfectly sweet before packing. Sixth: If the tierces are to remain open, they can be covered with a cloth and about two or three inches of dry salt should be put over the top of the cloth. This will exclude the air, and will keep the top meat

from getting dry and dark. Seventh: Hearts that have been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. They can be kept for a year or longer, and whenever taken out of the tierces to use, they will make fine bologna and such sausage as hearts can be used for. Quite a quantity of properly cured hearts can be used in the manufacture of sausage with very good results. They will have a Hearts should never fine color and a delicious flavor. be pickled for Bologna, but should always be dry It is very often the case salted as above directed. that hearts can be bought at a small cost when the

market is low, and if so purchased and packed and stored as herein directed until the market advances and meat is high, they can be made into bologna with a very handsome

profit.

See paragraph on Temperature for Curing Meats on page 46. Eighth:

122

GERMAN STYLE HAM SAUSAGE (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

German Style Ham Sauis made very much

sage like

Bologna, except that

the

meat should be For every

finer.

chopped

100 Ibs. of

Ham

Sausage,

take the following:

50

Ibs.

of

Pork Trim-

mings. 40

Ibs.

cf Beef

Trim-

mings.

Pork Speck (Back Fat). Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Food Law. 5 Ibs. of

$

Ib.

"B" Condimentine.

2 Ibs. of Salt.

6 to 8 ounces Zanzibar-Brand Frankfort Flavor. Salt the Pork and Beef Trimmings four or five First: days ahead, using to each 100 Ibs. of meat 1 Ib. of FreezeEm-Pickle, as directed on page 111. No salt or anything in addition to the Freeze-Em-Pickle should be added when the meat is put down to cure. The salt is added when the Sausage is mpde.

Second: When making Ham Sausage, use the Pork and Beef in the proportions as stated above and when about half chopped add the Speck or Back Fat. Third: After adding "be Fat, add sufficient salt so as to have 2 Ibs. to each 100 i- _ ">f finished Ham Sausage. Also add 6 to 8 ounces Frankfort Flavor.

Fourth: Now proceed to chop or grind the meat according to directions given on page 114, using cracked ice to keep the

meat

cool. 123

Be.

ZC

When the meat is chopped, stuff it into Beef Casings. After the Sausage is stuffed, it is well to string around it tight, so the Sausage will be firm cooked and will not drop in the smoke house.

Fifth:

Bung wrap

when

Sixth:

warm

Smoke

this

sausage carefully over a

medium

fire.

Seventh: Cook the Sausage from 1% to 1% hours, in water 155 degrees hot. Vary the time according to the thickness of the Sausage. See directions on page 117 for coloring Bologna casings and color the casings of this Sausage the same way. After Sausage of any kind has been cooked, Pour boiling water should be handled as follows: over it to wash off the surplus grease that adheres to the casings and then pour cold water over it to shrink and close the pores of the casings. This is very important and it should be closely observed by all packers

Eighth:

it

and sausage makers who wish to have their Sausage look nice and fresh in appearance.

~HOW

TO PREPARE CASINGS BEFORE STUFFING. (Copyrighted; Reprint Forbidden.)

Before casings are stuffed, they should always be soaked in warm water, so as to make them pliable, so they will stretch to their utmost limit when being If they are properly soaked, they will stretch considerably and will not burst as easy as they will if they are not properly soaked. The casings should be soaked in water about 90 degrees temperature Fahrenheit, from one to two hours, depending upon how old and dry they are. If the casings are very old and dry, they will have to be soaked until they are perfectly stuffed.

When casings are soaked in water soft and pliable. that is too hot, the casings are scalded and become tender and will burst when being stuffed, and the heavy Sausage will tear loose in the smoke house. 124

HOW

AND

TO PREVENT BURSTING SHRINKING OF SAUSAGE. (Copyrighted; Reprint Forbidden.)

undergo a great deal of trouble from the burst-

Many

ing and shrinking of Sausage and

can be easily avoided, as

manner

it

is

a trouble which

it is

entirely

owing

to the

of boiling the Sausage. Ordinary round or long

Bologna should be kept in water at 160 to 170 degrees Fahrenheit

for

about

30

and thick large

minutes,

Bologna should be kept in water from 155 to 160 degrees Fahrenheit from three-quarters of an hour to

one hour, according to the large,

it

will take

and one-half hours Sausage

is

size.

If the Sausage is very

from one and one-quarter to

cook them thoroughly.

boiled in water that

is

to

one

When

too hot the particles

of meat will crumble and separate.

The Sausage

will

taste dry, although water will be in the crevices be-

tween the small pieces of meat.

The Sausage

will look

rough on the outside and will also lose more weight than when boiled as above directed. will

sage

burst of

when

the water

any kind has been

handled as follows:

wash

off

is

all

too

Many

should

Pour boiling water over

it

the surplus grease that adheres to

casing and then pour' cold water over close the pores of the casing.

This

and should be closely observed by sausage makers who wish nice

it

cooked,

of them

After Sau-

hot.

and keep

its

to

it

is

to shrink

be to

the

and

very important

all

packers and

have their Sausage look

fresh appearance.

R. Sc ecu.

HAMBURGER STEAK

HOW

TO SEASON HAMBURGER SO AS TO

MAKE

IT

MORE PALATABLE AND PLEASING.

(Copyrighted; Reprint Forbidden.)

A very successful way of increasing trade on Hamburger is to season it with one ounce of ZanzibarBrand Hamburger Seasoning to every 25 pounds of meat. This gives the meat a Delicious Flavor, makes it more Palatable and Pleasing to the Taste and much more Appetizing and Satisfactory to the Customer. Sometimes Hamburger when made without Seasoning has a peculiar flavor and meat odor which many customers object to. All this trouble is overcome by Seasoning all Hamburger with our Zanzibar Brand Hamburger Seasoning, as it gives the meat a Delicious Flavor and Aroma.

This

is

something that will increase the sale on

Hamburger wherever

it is used.

HAMBURGER SAUSAGE

I

I

Below we give the recipe for a New Sausage that is well liked whereever

it

and

we

is

being tried, advise every butcher to make use of This Sausage is a it. success, takes well with the trade

and

when made up

very easy to make. It is a nice eating Sausage and cusare tomers always right

is

pleased to

something

get

hold of

new for a Making Ham-

change. burger Sausage gives the butcher an opportunity for selling all the small pieces of beef and a large percentage of beef fat at a good profit, which is very often not easily sold otherwise.

DIRECTIONS FOR MAKING HAMBURGER SAUSAGE. (Copyrighted; Reprint Forbidden.)

Take Beef Trimmings. Beef Fat. Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Food Law. 20 Ibs. Water. 6 to 8 ozs. Zanzibar Brand Hamburger Seasoning. 1 Ib. Freeze-Em-Pickle. 70 20

Ibs. Ibs.

2 or 3 large size Onions. 2 Ibs. Salt.

Take the 70 Ibs. of Beef Trimmings and trim the sinew and cut them into small pieces.

First:

out

all

Second: Spread the meat on a table and sprinkle over it 1 Ib. of Freeze-Em-Pickle to 70 Ibs. meat. Mix it thoroughly so that the Freeze-Em-Pickle gets to all a parts of the meat and then run the meat through sausage grinder, through a medium fine plate, so as to

cut the meat into small pieces, so that the Freeze-EmPickle is thoroughly mixed with the meat. Then place it in the cooler in tubs or boxes not deeper than six inches and allow it to remain there from one to two days to cure. It is better to allow the meat to cure for two days or longer. cured take 20 Ibs. of Third: After the Beef is Suet or Beef Fat, from the Brisket is the best, cut it up with 2 or 3 large Onions and run the Beef Fat and Onions through the meat grinder and grind it very fine/ then mix the ground Beef Fat with the 70 Ibs. of Cured Beef. Fourth: Put Legal amount of Bull-Meat-Brand Sausage Binder, 6 to 8 ozs. Zanzibar-Brand Hamburger Seasoning and 2 Ibs. of Salt in a pail and add 20 Ibs. of cold water. After mixing, add this to the ground Beef and Suet. Fifth: Mix the Beef, Suet, Bull-Meat-Brand Sausage Binder, Seasoning, Salt and water together as well as possible and then run it through the meat grinder again.

Notice: Hamburger Sausage can also be made without curing the meat in advance, if one prefers. Simply mix the Beef, Fat, Bull -Meat -Brand Sausage Binder, Hamburger Seasoning, Finely Cut -Up Onions, - Pickle and Salt all Freeze together, run it through a Grinder and add the water while grinding and mixing, and when ground it is ready for sale. This sausage will, however, have a different flavor than when made of cured meat as above. Sixth: After the Sausage is ground, spread it out on a platter, decorate it nicely with parsley, a few pieces of sliced lemon or orange, which adds to its attractiveness. With each can of Hamburger Seasoning we furnish some of these cards free. Take a beef skewer, split the end of it so the card can be put into the slit and then stick this skewer into the platter of Hamburger Sausage. This little card will help the sale and you will be surprised at the many compliments you will receive

Em

,

this new Sausage. We will gladly furnish as many as are desired of these cards free of charge to any butcher who is using our Hamburger Seasoning.

on

DIRECTIONS FOR MAKING

FRESH PORK SAUSAGE (Copyrighted by B. Heller

Take 100

Ibs. of

&

Co.; Reprint Forbidden.)

Fresh Pork Trimmings and

while chopping add

Bull-Meat-Brand Sausage Binder in the perproportion of cereal allowed by your State Pure Food Law. to 1 Ib. "A" Condimentine.

centage

^

1 Ib. Salt.

8 to 10 ounces Zanzibar-Brand

Pork Flavor.

Use sufficient cracked ice to keep the mixture will make a most delicious pork sausage.

cold.

This

When this is properly mixed it is ready for the stuffer. Pork Sausage should be stuffed into hog casings, or it may be simply put up in bulk. Note: By using the above quantity of "A" Condimentine to each 100 Ibs. of trimmings, it will prevent fresh pork sausage from turning sour or gray for several days, if kept under proper conditions and at a low temperature. It keeps the pork sausage in a firm, fresh condition. "A" Condimentine does not alter or affect the color of the sausage meat, but simply enables the meat to retain its own natural color. The use of this harmless condimental preparation is a great advantage to all packers and sausage manufacturers, especially when the sausage is shipped distances or is delivered from wagons to the small retailers. "A" Condimentine is guaranteed to comply with the Pure Food Laws and the Federal Meat Inspection Law. Its use is permitted in all U. S. Government Inspected Packing Houses. Sausage does not have to be labeled 129

Sc to

show the presence

Condimentine

is

of

a

preservative

I

when "A"

used.

There are many kinds of Flours and Binders on the market, but the Sausage Maker will find Bull-Meat-Brand Sausage Binder to be thoroughly reliable, especially for Pork Sausage, as it does not so easily sour or ferment and it makes an emulsion of the fat and water, and when the Sausage is fried the grease and meat juices will not fry out Pork Sauof it readily, but will remain in the Sausage. sage made with Bull-Meat-Brand Sausage Binder is much more easily digested than when made without it, because the fat goes into the stomach in the form of an emulsion when it is eaten, and in this way is more easily digested and absorbed. In using a Binder for Sausage, if it is the Butcher's desire to turn out a Fine- Flavored Sausage and one that is juicy when eaten, it is very important that he be very careful what kind of a Binder he uses. There are many Binders on the market, sold simply for the purpose of making money, which are utterly worthless. They make the Sausage dry and instead of improving the quality of the Sausage, they are a great detriment to it. If the Butcher takes a pride in his goods and wants to make Sausage that his trade will like, he should not buy these Binders, as he is simply throwing his money away and spoiling his goods by using them. Therefore, it is always advisable when buying from jobbers to insist upon getting the GenuCo's Bull-Meat-Brand Flour, as you ine B. Heller will then know exactly what you are getting, as our guaranty is on every package,

&

SMOKED PORK SAUSAGE (Copyrighted; Reprint Forbidden.)

Pork Sausage not sold the day it is made may be smoked the following day and sold for Smoked Pork Sausage. Pork Sausage smoked the day after it is will keep much better than ,when they are as soon as made, because Sausage that have been kept in a cooler for 24 hours after being made are thoroughly cured, so they will stand the heat of the smoke house, and will have an entirely different flavor than if they are subjected to the heat when the

made

smoked

meat

is

fresh and

is

not fully cured. 130

\mm**+mm**mlm\

HOW TO CURE MEAT FOR HEAD CHEESE. (Copyrighted; Reprint Forbidden.)

it

The proper way to make Head Cheese is to make from Cured Meat only, and all the Heads and Meat

used for brine

it

made

should be cured for 10 to 14 days in a as follows: 1 Ib. Freeze-Em-Pickle. Ibs. of Salt. 7 5 gals. Water.

Head Cheese made from Meat cured by

this process will fine red color and will keep well under proper con ditions in warm weather. Always add Bull-Meat-Brand Sausage Binder to Head Cheese, as it makes it firm and combines with the fats and juices of the meat, so as to

have a

keep the Head Cheese from drying out and thereby losing its flavor.

DIRECTIONS FOR MAKING HEAD CHEESE. (Copyrighted; Reprint Forbidden.)

The proper meat to use for making Head Cheese iff that which has been, cured by the Freeze-Em-Pickle Process, as above described, but it can also be made from fresh meat if desired. It will, however, be much better and will keep for a longer time if made from* meat cured by the Freeze-Em-Pickle Process. First: Boil the Heads slowly, and long enough so that the meat can be easily stripped from the bone. 131

Second:

Boil the

Hog Binds and

nets at the same time as

when

the

Hog Pat

boiling the heads.

in

When

the Rinds are almost cooked through, remove them from the kettle and chop or grind them fine. The Fat when cooked, should be cut up into 1^, to 1% inch

square blocks. Third: Also boil about 15 Ibs. of Cured Hog Tongues, and when they are ccoked, cut them in strips.

The proper proportions for making good

Fourth:

Head Cheese

are as follows, but, the quantity of the meat can be varied according to the

different kinds of

stock on hand:

10

Ibs.

of Fresh

15

Ibs.

of Cured

Hog Back Fat. Hog Tongues.

Ibs.

of

Einds.

25

Hog

Cured Hog Head Meat (after removal from bone). Bull-Meat-Brand Sausage Binder in proportion as allowed of cereal by your State Pure Food Law, but not over 60

5

Ibs.

pounds. 1 l\). of

"A" Condimentine. White Berliner Brand Konservirung Salt. If any salt is needed add sufficient to suit the taste. If the meat is fully cured, no salt need be added. 1 Ib. of

Fifth:

The 60

Ibs.

%

%

small pieces

to

of Head Meat must be cut into inch in size, either by hand or by

machine. Sixth:

The Einds must be cut

fine;

the finer the

better.

Seventh: The Tongues must be cut into strips. The more Tongues used, the better will be the Head Cheese. Eighth:

Mix thoroughly together the Tongues, Rinds,

Head Meat, Bull-Meat-Brand Sausage Binder, the Prepared Head Cheese Seasoning and 1 Ib. "A" Condimentine. At the same time mix into the Meat as much of the Water in which the meat was boiled as the Meat will absorb while being mixed. This water, in which the Heads have been cooked, con-

CHICAGO.

LJ. 3.

A.

tains Gelatine which has been drawn out of the meat while boiling, and this water congeals like Jelly when

becomes cold. The more of this water put into Head Cheese the better it will be, therefore add all of it that the meat will absorb. Bull-Meat-Brand Sausage Binder, it

in the proportion given in the

above formula, will make a very different Head Cheese from what can be made with some of the other Binders on the market. It

will pay sausage makers to use B. Heller & Co.'s Genuine Bull-Meat-Brand Sausage Binder instead of any of the imitations now on the market. None of the other Binders that we have tested in our laboratory will prove as satisfactory as Bull-Meat-Brand Sausage Binder. If the Butcher uses the best of ingredients and follows the proper methods, he is bound to make the best products; but the most* careful sausage maker cannot make fine

products unless he uses good material.

Ninth: After the Head Cheese Meat, Bull-Meat-Brand Sausage Binder and water in which the Heads have been are

boiled

Bungs

or

mixed as above

Hog Stomachs and

directed, stuff in Beef boil in water 155 degrees

hot until they are cooked through. This will require from one to one and one-half hours, depending upon the thickness.

Tenth: When cooked, remove from the kettle and place in cold water until they are partly cooled; then lay them on boards and press them down by putting boards over the Head Cheese with weights on them. Head Cheese is sometimes smoked after it is pressed,

Eleventh: Berliner

If

they are not smoked, rub them with White Salt in order to prevent them

Brand Konservirung

from getting slimy. 133

Sc cza.

CURING MEATS FOR LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.)

Good Liver Sausage should always contain a certain amount of Meat and Fat in addition to the Liver. This Fat and Meat should be cured for a week or two, before making the Sausage, in a brine made as follows: 1 Ib. Freeze-Em-Pickle. 7 Ibs. Salt.

m

5 gals, of Water.

Liver Sausage made from Meat which has been cured

will keep much better after it is made. necessary to ship Liver Sausage any great distance, or to keep it on hand any length of time after it has been made, the Livers should also be cured in the above brine for two weeks before making the Sausage. The best way to cure the Livers for this purpose

in this

manner

Where

it is

to cut them into strips after they have been chilled for 24 hours and then put them into the brine to cure. Packers who must ship Liver Sausage during the summer months will find the above directions in making Liver Sausage very valuable. is

DIRECTIONS FOR MAKING LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.) Take 70 Ibs. of Hog Livers, 25 Ibs. of Pork Necks; the entire Boned Head can be used instead of the Necks, or the trimmings which are cut from Bellies will work into Liver Sausage very nicely. Scald the Livers by pouring boiling hot First: water over them or dip them into boiling water until they are scalded through to the center. Then throw them into the ice water or put them into a tub of cold water and allow the water to run into the tub until the Livers are cooled through to the center, otherwise, they might sour in a short time. 134

C H CAGE). G

LJ.

S.

Cook the Hog Necks, Heads or Bellies and the meat from the bone. Third: Chop the meat as fine as possible. When an Enterprise Grinder is used, grind the meat as fine as it can be ground through a fine plate; then add the Livers, which have also been ground as fine as it is possible to get them. The finer and better the Livers and Fat are ground, the finer and better will be the Liver Sausage. Fourth: When grinding, add to 100 Ibs. of Sausage: 3 large size Onions. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 6 to 8 ozs. of Zanzibar-Brand Liver Sausage Seasoning. Second:

remove

1

all

Ib.

"A" Condimentine

All of these should then be well mixed, and as much of the Water in which the Meat was boiled should be added to the mixture as the Meat will absorb. Fifth: Stuff very loosely into Hog Bungs or Beef

Casings, and boil very slowly, otherwise, they will burst; never have the water hotter than 155 degrees. The length of time to boil is to 1 hour, which will depend entirely upon the thickness of the Sausage. Sixth: After they are boiled, place in ice water, in which they should be kept until they have been chilled through to the center; then remove them from the water and place in the cooler. After the Sausages are chilled rub the casings with some White Berliner Brand Konservirung Salt, to prevent the Sausage from

%

getting slimy.

FOR MAKING BRAUNSCHWEIGER LIVER SAUSAGE.

DIRECTIONS

(Copyrighted; Reprint Forbidden.)

Braunschweiger Liver Sausage is made of neck pieces from Lean Hogs, Hog Livers, Gut Pat, Trimmings from Bellies and Back Fat, all of which must be steamed before being chopped. I^or 150 Ibs., or less amounts in the same proportion, take: 10 Ibs. Gut Fat. 30 Ibs. of Belly Trimmings. 20 Ibs. of Back Fat. 40 Ibs. of Neck Pieces. 50 Ibs. of Hog Livers. First: Take the above quantities, put them into a kettle and steam them at about 180 degrees or 190 degrees until the meat is tender. Care must be taken 135

Sc

IZCD.

that the water does not boil. It should not be hotter than 190 degrees or just enough heated to make it

simmer. Second: Separate the Livers from the other Meat that has been steamed and chop it or grind it fine. Third: Take all of the other Meat out of the ketit in a choptle, strip it from the bones and rinds, put finer per or grinder, and chop, rock or grind fine. The the better. While chopping add: 5 large size Onions. The Bull-Meat-Brand Flour 10 to 12 ozs. Zanzibar Brand Liver Sausage Sea'

soning.

"A" Condimentine, and as much of the Soup in which the Meat was steamed as the Meat will absorb. 1

Ib.

Fourth: Then put all of the chopped Meat, including the Livers, into a trough and mix all the Meat thoroughly, adding as much more of the Soup while mixing, as the mixture will absorb. Stuff loosely into Hog Middles or Hog boil very slowly, otherwise, they will burst; boil them until they are filled and swell out. Never have the water hotter than 155 degrees. The to 1^ hours, which will length of time to boil is depend entirely upon the thickness of the Sausage. After they are boiled, place in cold water Sixth: in which they should be kept ice water is the best until they have been chilled through to the center,

Fifth:

Bungs,

and

%

but while chilling the Sausages must be turned frequently to keep the grease from congealing to one side; {then remove from the water, and place in a cooler. [A-fter the Sausages are chilled, rub the casings with (Borne White Berliner Brand Konservirung Salt, to prevent the Sausage from getting slimy. Seventh: If it is desired to smoke the Braunschweiger Liver Sausage it can be smoked the following day.

SMOKED COLORED LIVER SAUSAGE Color the casings in a solution of our Zanzibar-Carbon Casing Yellow Mixture by momentary dipping This will give before watering, cutting and tying them.

Brand

Liver Sausage the desired smoke shade color. 136

U.

S.

BLOOD SAUSAGE BLOOD SAUSAGE. (Copyrighted; Reprint Forbidden.)

Blood Sausage

is

always made from partially Cured

This Meat should be cured for 10 to 14 days in a brine made as follows: 1 Ib. Freeze-Em-Pickle.

Meat.

7

Ibs. Salt.

5 gals. Water.

Blood Sausage made from Meat which has been cured by the Freeze-Em-Pickle Process will have a delicious flavor and will keep well in any climate. Use Bull-Meat-Brand Sausage Binder, in percentage proportion of cereal allowed by your State Food Law, in making Blood Sausage, as it tends to absorb fat and meat juices, preventing the Sausage from drying out so readily and becoming unpalatable.

TONGUE BLOOD SAUSAGE (Copyrighted by B. Heller

&

Co., Reprint Forbidden.)

Tongue Blood Sausage is made the same' as either Formula No. 1 or Formula No. 2, with the exception that Cured Hog Tongues are added to it. The more Tongues used, the better will be the Always use Tongues that have been thorsausage. oughly cured by the Freeze-Em-Pickle Process as they will have a nice red appearance in the Sausage. Boil the Tongues until they are done and then cut into strips and mix into the sausage at the same time as the blood is added. 137

DIRECTIONS FOR MAKING BLOOD SAUSAGE. (Copyrighted; Reprint Forbidden.)

To make 100 Ibs. of Blood Sausage, use the following proportions which we will call Formula No. 1: 20 Ibs. of Cheek Meat, either fresh or salted. 15 Ibs. of Hearts, either fresh or salted.

15

Ibs.

of

Pork

Einds

either

fresh or

,

salted. Ibs. of Pork Speck (back fat), either fresh or salted. 25 Ibs. (3 gallons) of Hog or Beef Blood.

20

Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by ,your State Pure Food Law. 6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor.

%

2

y2

Ib.

Ibs. lb.

"B" Condimentine

of Salt, to suit taste.

Freeze-Em-Pickle.

Salted Meat is preferable in making Blood Sausage but fresh Meat can be used if desired. First: Take 25 Ibs. of Fresh Hog or Beef Blood, and stir until the blood remains thin and will not congeal. Second: Put the Pork Kinds in a pudding net and boil until about three-quarters done. Care must be taken not to boil them too long, otherwise they will become too pulpy when boiled the second time in the

Sausage. Third:

Boil the Cheek Meat and Hearts until done. The Cheek Meat and Hearts should be boiled as slowly as possible. The slower the boiling the better will be

the Sausage. In

Fourth: After they are cooked, put the Pork Einds a chopper or meat grinder and cut them as fine

The finer the better. After the Cheek Meat and Hearts have been cooked, they should be cut up coarse by hand, or chopped coarse in a chopper. The Pork Back Fat must be scalded by pourFifth: ing boiling water over it for a few minutes. It should then be cut into small squares or cubes by hand or

as possible.

with a pork back fat cutting machine. 138

Sixtii:

After the Meat and Fat are

all

cut,

add

to it: 25 Ibs. of Beef Blood The legal amount of Bull-Meat-Brand Sausage Binder. 6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning. Salt to suit taste.

Seventh: Mix these thoroughly and stuff into Beef Bungs, Beef Middles or Bounds. Fill the casings only three-quarters

full.

Eighth: Blood Sausage should be boiled very slowly, the water should not be hotter than 155 degrees. The length of time for boiling depends entirely upon the When done, the Sausage thickness of the Sausage. will float on top of the water and will be firm and plump. It will be necessary to prick the Casings when boiling to let out the air.

When the Sausage is cooked through, refrom the kettle and place it in cold water; Allow it to remain in this ice water is the best. cold water until it is thoroughly cooled. Then, place on a board in a cooler and allow it to remain there Ninth:

move

it

24 hours before cutting.

Tenth:

It is always advisable to use pickled or cured Cheek Meat and Hearts for Blood To cure them esSausage instead of fresh ones. pecially for Blood Sausage, they should be cured in brine made with Freeze-Em-Pickle according to di-

dry-salt

rections in first paragraph of this article, for two weeks before being made into Sausage. Some prefer to grind the Hearts fine, and leave the Cheeks coarse, and if this is preferred, the Hearts can be ground with the Pork Binds. Formula No. 2, for making 100 Ibs. of Blood

Sausage: 30 35 30

Ibs.

Pork Speck (back fat). Pork Snouts or Ears. of Hog or Beef Blood. of

Ibs. of Ibs.

Bull-Meat-Brand Sausage Binder in the percentage proFood Law. portion of cereal as allowed by your State Pure 6 to 8 ozs.

y2

lb.

Zanzibar-Brand Blood Sausage Flavor

"B" Condimentine.

%

lb. of Freeze-Em-Pickle. 2 Ibs. Salt.

Cook and handle Formula No.

2 the

same as Formula

with the exception of leaving out the Hearts and Cheek Meat. No.

1,

139

Sc

I

SUMMER SAUSAGE

**CERVELAT** DIRECTIONS FOR MAKING SUMMER SAUSAGE (CERVELAT) (Copyrighted by B. Heller

Use 70 Ibs.

&

Co.; Reprint Forbidden.)

Pork Trimmings, 20 of Pork Back Fat. Ibs. of

Ibs. of

Lean

Beef, 10

Before being made into Sausage, the Back Fat be dry salted for two weeks in order to get it properly cured and firm. First:

must

first

Second: -After the Pork Back Fat has been dry salt cured, it should be cut up into small pieces of about onehalf inch square.

The Beef should be

Third: the Pork

first finely

chopped; then

Trimmings should be added and then the Pork Back Fat. The meat should be chopped until fine and while it is being chopped add: 2 Ibs. of Salt. }/2

lb.

"B" Condimentine.

Best Granulated Sugar. Zanzibar-Brand Summer Sausage Seasoning. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 8 ozs.

10 to 12 ozs.

When the Meat is chopped, it should be packed pans or boxes which should be placed in a cooler having a temperature of about 40 degrees; these pans or boxes should hold about 50 Ibs. and should be shallow, not over six to eight inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should remain in the cooler from four to six days before it will be ready to stuff into the Casings. Fourth:

tightly in

Fifth: Stuff the Sausage into Hog Bung Casings or Beef Middle Casings and hang them in a dry room in a temperature of about 45 to 50 degrees for two or three weeks.

Sixth:

They can then be smoked and

market. 140

are ready for the

.

T_J.

S.A.

DIRECTIONS FOR MAKING ITALIAN STYLE SALAMI SAUSAGE (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

Take 60

Ibs. of

Pork

Trimmings. 20 Ibs. Lean Beef. 20 Ibs. Pork Back Fat.

Bull-Meat-Brand Sausage Binder in percentage proportion of cereal allowed by your State Pure

Food Law.

of Freeze-Em-Pickle. 8 ozs. of Granulated Sugar. 2 Ibs. of Salt. 3^ Ib. of "B" Condimentine. 10 to 12 ozs. of Zanzibar-Brand Summer Sausage Flavor. 2 to 3 ozs. of Vacuum-Brand Garlic Compound or Gar1 Ib.

lic

Condiment.

First:

must

first

Before being made into sausage, the Back Fat be dry salted for two weeks to get it properly

Cured and firm.

Second:

Chop Pork Trimmings and Beef quite coarse, Summer Sausage. While chopping add ihe

coarser than for

Bull-Meat-Brand Sausage Binder, Freeze-Em-Pickle, Salt, Sugar, Seasoning, "B" Condimentine and Garlic Compound or Garlic Condiment, and when it is partly chopped add the Back Fat which has previously been cut in cubes about one-half inch square. By adding the Back Fat last it will still be in quite large pieces when the Meat is sufficiently chopped. The Fat should show quite prominently in Salami, as it must be fatter than Summer Sausage. Two or three ounces of Vacuum-Brand Garlic Compound OT Garlic Condiment should be added while being chopped to give it a delicious Garlic flavor. See pages 260 and 261. The quantity may be varied according to the demands of the trade. Third: When the Meat is chopped, it should be packed tightly in pans or boxes, which should be placed in a cooler having a temperature of about 40 degrees. These pans or boxes should hold about 50 Ibs. and should be shallow, not over six to eight inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans should remain in the cooler from four to six days before it will be ready to stuff into Casings. Fourth: Stuff the Sausage into Hog Bung Casings or Beef Middle Casjngs and hang them in a "Jfy room in a "temperature of about 45 to 50 degrees 141

'

Sc

I

tor two or three days, then wrap twine around them nicely as shown in cut and again hang up to dry for two to three weeks. Fifth: They can then be smoked with cool smoke made with hardwood sawdust only. Wood makes too :much heat. Then they are ready for the market.

DIRECTIONS FOR MAKING HOLSTEIN STYLE SAUSAGE (Copyrighted; Reprint Forbidden.)

Take 50 Ibs. Pork Trimmings. 40

of

of

Beef

of

Pork

Before

be Sau-

Ibs.

Trimmings. 10

Ibs.

Back

First:

ing

HOLSTEIN

Fat.

made

sage,

the

must

first

into

Back Fat be

STYLE

^|l

SAUSAGE

dry-

two weeks

in order to get it properly cured and firm. Second: Put the Beef into the chopping machine aiid while chopping it add: 2 Ibs. of Salt.

salted

%

for

Ib.

"B" Condimentine

1 Ib. of Freeze-Ein-Pickle.

8 oz. of Best Granulated Sugar.

Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 1 small teaspoonful of Vacuum-Brand Garlic Compound or Garlic Condiment. Let the Beef chop until about one-half done before

adding the Pork; then chop the Pork and Beef some before adding the square cut pieces of Pork Back Fat. Third: After the Meat is chopped and spiced put it in shallow boxes or pans not over eight inches thick, and put in a cooler for

in a. good cooler. Keep -the Meat from 4 to 6 days so it is thoroughly

it

cured before it is stuffed. Fourth: Stuff in Beef Bound Casings and let the Sausage hang in a dry room at 45 to 50 degrees of temperature for a week. Fifth: Then give them a good smoke and they are ready for the market. Cool smoke is produced with Wood hickory, hard maple or oak saw dust only. gives off too much heat.

U.

S.A.

HOW TO COLOR THE

CASINGS FOR HOLSTEIN STYLE SAUSAGE

(Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

See directions for momentary dipping on page 117. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them, then stuff the casings and hang the sausage up to dry.

sausage has hung a week or two and is in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the sausage will have a better appearance. Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to the heat in a smoke house, which heat always causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid. After

the

hang

dry,

it

SWEDISH STYLE SAUSAGE (Copyrighted by B. 'Heller

Take 60

Ibs.

of Beef.

.(Boneless Chucks, kets and Shank

can be used.) 30

Ibs.

of Pork

Bris-

Meat

Ham

Trimmings. 10

Ibs.

of

Back Fat.

Before First: being made into Sausage, the

Back Fat must first be dry-salted for two weeks in order to get it properly cured and firm.

Cut up the Fat into square half-inch cubes by hand or with a Pork Back Fat Cutting MaSecond:

Pork

Back

chine.

Third: Put the Beef and Pork on the block

&

Co.; Reprint Forbidden.)

and when partly or coarsely chopped add the cubes of Back Fat, and when the Beef and Pork are cut fine, the Pork Back Fat should show prominently through the meat.

While

it is

being chopped add:

2 Ibs. of Salt.

"B" Condimentine. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 1 Ib. Freeze-Em-Pickle. 8 ozs. Best Granulated Sugar. 10 to 12 ozs. Zanzibar-Brand Swedish Style Sausage ^f Ib.

Seasoning.

Fourth:

and knead until

it is

After chopping fine, put the Meat in a trough with the Bull-Meat-Brand Sausage Binder tight and hard. it

Pack the Meat tightly in 50 Ib. pans or boxes which place in a cooler having a temperature of about 40 degrees; these pans or boxes should be shallow, not over 6 to 8 inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should Fifth:

remain in the cooler 4 to 6 stuff into the Casings.

days before

it

will

be ready to

Stuff the Sausage into BeefJMiddles and hang a dry room in a temperature of about 45 to 5Q degrees for two or three weeks.

Sixth: in

them

Seventh: They can then be smoked with cool smoke made with sawdust and are ready for the market.

HOW TO COLOR THE

CASINGS FOR

SWEDISH STYLE METWURST (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

See directions for momentary dipping on page 117. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution tie

and wash them well

in hot water, cut

and

*hem.

After the Sausage has hung a week or two and is dry, hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the Sausage will have a better

appearance. 144

Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to the heat in a smoke house, which feeat often and oil in the fat to separate, causes the stearin and as soon as this change takes place the sausage begins to become rancid^.

DIRECTIONS FOR MAKING POLISH STYLE SAUSAGE (Copyrighted; Reprint Forbidden.)

Take: 50 Ibs of Pork Trimmings. 40 Ibs. of Beef Trimmings. 10 Ibs. of Pork Back Fat. Before being used in the Sausage, the Pork Back Fat should be dry-salt cured for at least two weeks or it can be cut from dry salt sides. First: Cut up the Pork Back Fat into square half inch cubes by hand or with a Pork Back Fat Cutting Machine. Second: Chop the Pork Trimmings, Beef Trimmings and Pork Back Fat quite coarse, and while being chopped add: 2 Ibs. Salt.

% Ibs. 1 Ib.

"B" Condimentine.

of Freeze-Em-Pickle.

10 to 12 ozs. Zanzibar-Brand Polish Style Sausage Seasoning 8 ozs. of Granulated Sugar. 2 to 3 ozs. Vacuum Garlic Compound or Garlic Condiment. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.

Third: After the Pork Trimmings and Pork Back Fat have been chopped and mixed with the Salt,j"B" Condimentine, Bull - Meat - Brand Sausage Binder, Freeze -EmPickle and Vacuum Brand Garlic, stuff into beef round casings.

Fourth:

After the sausage

has

been

stuffed

in-

cajns_place them in the smoke house and thoroughly smoke with wood. This Polish Style Sausage should not bailed when made. It is boiled when eaten. to

^

Sc

HOW TO COLOR THE

CASINGS FOR POLISH STYLE SAUSAGE

(Copyrighted by B. Heller

&

Co.; Reprint Forbidden.)

See directions for momentary dipping on page 117. This method will work equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them. After the Polish Style Sausage

smoke house

for

is stuffed,

a few hours, using

wood

hang

it

in the

so as to have a

and gives it a smoke flavor. Then This will save a large shrinkage and the sausage will have a better appearance. Polish Style Sausage that has had the casing colored befpre being stuffed need not become rancid, as it is not exposed to so much heat in a smoke house, which heat always causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become ranhot smoke. This drys

it is

ready

for

it

shipment.

cid.

146

HOW TO MAKE

FINE QUALITY

BOCKWURST (Copyrighted by B. Heller

&

Co.; Reprint Forbidden.) First:

BOCKWURST

Beef, 20

pounds pounds

Take 45 pounds pounds Veal, 20 Lean Pork, 5 Pork Back Fat

(Speck).

The Meat

Second: should fine

be chopped very

all

except the

which should into small

Speck,

first

be cut then

cubs and

added to the Meat when

rest of the is

it

partly

chopped so that small cubes of

fat will

show

in

the Sausage.

While chopping, add the following: Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. Third:

^z lb. of

2^ lb.

Freeze-Em-Pickle.

"B" Condimentine.

l*A to 2 Ibs. of Salt. 8 to 10 ozs. of Zanzibar-Brand Frankfurt Sausage Sea-

soning. 3 tablespoonfuls of very finely cut Chives. 6 heaping tablespoonfuls of finely chopped Parsley. Sufficient artificial ice to keep the meat cool while grinding,

added a

Fourth:

little

at a time.

When

the meat is all cut up fine and properly mixed with the spice, it should be stuffed'in Narrow Sheep Casings and turned off in links about 2}.^ inches long. Fifth:

but

it

As a

rule

can be given a

Sixth:

steamed

To

Bockwurst is sold without smoking, light smoke if desired.

prepare Bockwurst for the table, minutes in hot water.

five or six

T47

it

should be

Sc IZO. PINGSAUSAQE

Pork gausage

Bolog

.

Head Frankforts, Cheese, Liver Sausage, can be etc., kept in a

na,

good condition, by simply

putting

them,

/every night, in a solution of 1 Ib. of ColdStorine dissolved in three gallons of water. solution should be kept in the Cooler. In |This remove the Sausage from the soluijthe morning tion, hang it up and expose it for sale, and what remains unsold in the evening, simply put back in the brine for the night. In this way Sausage can be kept fresh and nice appearing for some time, and it will not shrink and dry UP- This enables the dealer to keep a large, attractive display on hand in his shop without any danger of the goods spoiling. By keeping the Sausage in this way, it does not drv out, nor become slimy or moldy as it would if hung up in the cooler. Sausage can also be shipped a reasonable distance in a Cold-Storine solution to better advantage than if shipped in any other way. On arrival it should be removed from the solution, hung up and allowed to drain and dry. In the evening it should be replaced in the same solution for keepI

ing over night. Never put Smoked Sausage and Fresh Sausage in the same solution, Each kind of Sausage should be kept in a separate solution.

FRESH TRIPE AND PIGS FEET. Fresh Tripe and Fresh Pig 's Feet turn dark and spoil very easily, but by placing them every evening in a Cold-Storine solution made of one pound of ColdStorine dissolved in three gallons of water, they can be kept in a good condition for a number of days. Every morning they may be taken out of the solube put tion, and those not sold during the day should

back into the Cold-Storine solution overnight. The solution for Tripe and Pig's Feet should not be used for storing anything else in it.

SWEET BREADS AND

BRAINS.

Sweet Breads and Brains can also be kept in the way as Tripe and Pig's Feet.

:same

3.

(Copyrighted; Reprint Forbidden.) First:

Clean the Feet as carefully as possible and

then cure them in brine

made

as follows:

6 Ibs. of Salt. 1 Ib. of Freeze-Em-Pickle.

5 gals, of Water. in this brine

The Feet should be cured

from four to This brine can be used over and over again for curing Pickled Pigs Feet, until it becomes thick from the substances drawn out of the Feet. Second: After the Feet have been cured for four or five days, cook them as follows: Heat a kettle of water boiling hot; then throw the Pigs Feet into it and keep the heat on until the water begins to boil; then check the fire or steam, and simply let the water simmer just as slowly as possible until the Feet are nicely cooked. The slower they cook, the better, and they ought to remain in the hot water for about four hours, when cooked at a low temperature. Third: When they are cooked through, turn on cold water and let the water overflow until all the heat is out of them, and nothing but cold water overflows, and then let the Feet cool well. Fourth: Split the Feet through the center and pack them. If they are to be packed in tierces and kept on hand for any length of time, the vinegar that is put over thenr should be 60 grains strong, but when they are packed in small packages for immediate use 40 grains is strong enough. Fifth: When packing the Feet add to every 100 Ibs. 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning. five days.

149

STORING PICKLED PIGS FEET. (Copyrighted; Reprint Forbidden.)

There are certain seasons of the year when Pickled Pigs Feet are in great demand, while there are other seasons when they are a slow sale. We, therefore, give here a formula for keeping Pickled Pigs Feet in vinegar so they can be kept for one year if necessary in a perfect condition. Salt, cure and boil the Pigs Feet the same as above, but instead of boiling them all done, boil them only about half done; then split them and put them in tierces and fill the tierces with 60-gram vinegar and store in cold storage. The 60-grain vinegar has a tendency to soften the meat. After they have been in this strength of vinegar for some length of time, they will become soft just as if they were thoroughly cooked, but if it is necessary to use them before they are soft, roll them into the engine room or in a place where it is very warm, and turn the tierces on their end. Keep the top of the barrel covered with water we mean on the top of the head so that the head will not dry. The bottom of the barrel will not shrink and dry because the vinegar on the inside keeps it moistened, but if the top is not kept wet the barrel will shrink and begin to leak. By allowing the Pigs Feet, which are packed in strong vinegar, to remain in a very warm place for a week or so, they will become nice and tender; they are then to be repacked with 40-grain vinegar in small packages for the market.

PICKLING TRIPE. (Copyrighted; Reprint Forbidden.) Select Tripe that is fresh and has not been lying around long enough to attract the bacteria ever present in the air. Tripe should be pre-

by pared thoroughly cleaning and washing the paunch in at least three or four changes of water. After that, a tub of cold water 150

i.

LJ.

S.

should be prepared and a lump of unslaked lime, the an English Walnut, should be added to about 50 gallons of water. Allow the lime to dissolve and In this then stir the water to thoroughly mix it. solution place the washed Tripe and allow it to soak for five or six hours. The water should be kept cold. A small piece of ice may be put in the water if necessary. Before the Tripe is put into the last soaking- water, the inside should be scraped with a hogscraper so as to remove the inside skin. The outside The boiling film or skin should also be scraped off. vessel should be thoroughly washed before the Tripe If there is any foreign is placed in it for cooking. substance whatever in the kettle, it will discolor the Tripe. On the other hand,, it may be turned out perfectly white if the boiling vessel is in proper condition. Two ounces of B. Heller & Co. 's Lard Purifier mixed in 50 gallons of boiling water will assist to keep the Tripe White. Scald the Tripe thoroughly and scrape both sides well with a hog-scraper. The Tripe is then .ready to be cooked. In cooking, allow the water to come to the boiling It should then be reduced to a simmer until point. When cooked, cold the Tripe is thoroughly cooked. water should be turned on and allowed to overflow After it is until the Tripe has thoroughly cooled. thoroughly cooled, pack in tierces with vinegar that is 60 degrees strong. Always use White Wine Vinegar. If it is desired to ship Tripe after it has been vinegarcured, it should be repacked in vinegar 40 degrees size of

strong.

To give the Tripe a nice

flavor,

add

to

every 100

of Tripe 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning. Many have trouble through their inability to cook Tripe tender. This, in most cases, is owing to the fact that the Tripe is boiled too much in water that is too hot. Water in which Tripe is being cooked should be allowed to come to a boil, after that, it should be put on a slow fire where it will cook the Tripe by simmering. A simmer is water that is hot, but not boiling, or 155 to 160 degrees. Boiling water will always shrink and toughen Tripe. It will take longer Ibs.

to cook some Tripe than others, depending upon the age of the animal from which it is taken. Tripe should be allowed to simmer until it is cooked tender. 151

Sc

I

MINCE MEAT. (Copyrighted; Reprint Forbidden.)

The following directions will make a delicious Mince Meat: .

Take 4 Ibs. of lean Beef, boil it until it is fairly well cooked and then chop or grind it very

fine.

Add

8

Ibs.

of

Hard

Green Apples, cut into small cubes. 1

of

Ib.

chopped

very

finely

suet.

3 Ibs. of seeded Raisins. 2 Ibs. of Picked Currants, carefully washed dried. 2 to 5 Ibs. of Citron, cut up into small pieces.

and

1 Ib. of

Brown

HOME-MADE c^MINCE MEAT

Sugar.

New

1 pint Cooking Molasses (pure Orleans Molasses is the best, and it must be free from Glucose). 1 quart of Sweet Cider. 1 Tablespoonful of Salt.

Teaspoonful of Ground Black Pepper. Teaspoonful of Mace. 1 Teaspoonful of Allspice. Teaspoonful of Cinnamon. A little grated Nutmeg. A pinch of Cloves. Mix the above thoroughly, then heat slowly on the stove and boil for half an hour. If the Mince Meat is to be put in jars and sealed up tight, the hot Mince Meat should be put into pint and quart jars, the jars should be filled up to the brim and the tops screwed down tight immediately. If the Mince Meat is to be kept in bulk and not sealed up in jars, add pint of good Brandy after the Mince Meat has been cooked and allowed to become nearly cold, stirring the Brandy into the Mince Meat thoroughly and then pack into stone crocks, cover tightly and keep in a very cool place where the Mince Meat will not freeze. This Mince Meat will keep all 1

1

%

%

winter. 152

The above quantities can be increased or decreased proportionately, according to the total amount of Mince Meat desired at one time. Dry or concentrated Mince Meat is made same as above, except that dried apples are used instead of fresh apples, and no liqui'ds are added. Wet Mince Meat is better than the dry and will give better satisfaction.

DIRECTIONS FOR MAKING SOUSE. (Copyrighted; Reprint Forbidden.)

Take nicely cleaned Pigs Feet, Pigs Snouts, Hocks, Tails or Ears, and put them in a kettle on a First:

stove, or fire or in a steam jacket kettle. Second: Add just enough cold water

to

entirely

cover them. Third: Bil until the Meat can be removed from the bones. Fourth: Eemove the Meat from the bones, and put it back into the water in which it was boiled; then

water enough White Wine Vinegar to The quantity of vinegar will depend upon its strength.

add to

give

it

Fifth:

this

a nice sour taste.

Add

the

following

proportions

of

spice,

which can be changed to suit the amount of Souse you are making. For 100 Ibs. Souse use: 2 Ibs. of Granulated Sugar. 8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning. Mix the spice with the Meat, and boil about Sixth: 15 minutes; then remove from the fire. Put the Souse into square tin pans, and allow it to set 24 hours beIf desired,, a lemon and 2 or 3 good fore removal. sized Onions may be cut into small pieces, and mixed in the Souse before it is boiled; some like this, and some Do not use too prefer it without Onion or Lemon.

much Lemon

as it will

make 153

the Souse taste bitter.

VINEGAR PICKLED PIGS TONGUES. (Copyrighted; Reprint Forbidden.)

Take

salted

Pigs

Tongues that have been cured for 30 days and scald them in hot water; then remove the skin and gullet. Boil slowly

PICKLED PIG'5

TONGUES

three the hours, as boiling Pigs Feet; the slower they are boiled the better; then cool the Tongues, in the same manner as directed for cooling Pigs Feet.

for

same

Another way is to take them out of the Brine and cook them, and then take off the skin and gullet after they are cooked. When handling large quannot work as well as the the Tongues are boiled, they must be cooled in the same vat, and after they are cooled, the skin does not remove so easily. That is why it is better to scald them in boiling water first and then remove the skin and gullet, then boil

tities, this latter method will first method, because after

them. Split the tongues through the center and pack in Vinegar the same as Pigs Feet and add to every 100 Ibs. of Tongues 8 to 10 ounces Zanzibar-Brand Pickled Tongue Seasoning.

HORSERADISH. (Copyrighted; Reprint Forbidden.)

Home-made horseradish is a relish that every household demands. It is impracticable to put grated horseradish upon the market except when bottled, as exposure to the air discolors it and dries it out. An excellent bottled article which will prove a good keeper To as well as a good seller can be made as follows: ten parts of grated horseradish add one part of granulated sugar and one part of pure vinegar. In preparing horseradish none but white wine vinegar should be used. One of the best means of getting new trade is for a Butcher to sell home-made grated horseradish. 154

LJ.

S.

SAUER KRAUT. (Copyrighted; Reprint Forbidden.) Select sound cabbages off the first or

and peel damaged slice

or

HOME-MADE

then with a

leaves,

shave

cabbage cutter as

fine as

The object depossible. sired in making firstclass Sauer Kraut is to

^SAUER KRAUT

obtain a perfect fermenunder tation pressure with the aid of salt alone. fore,

water

The brine, thereresults from the contained in the

and cabbage, no water being added. First secure a good strong cask, which should be well scalded and cleaned. salt

Sprinkle on the bottom of

this cask a small quantity of salt, then put in a layer

of cabbage and while adding the cabbage sprinkle some salt through it, so that the salt is as much divided as possible and then tamp well with a wooden tamper, so as to' pack it as tight and solid as possible. Continue putting in layer of cabbage and tamping this way until the barrel is full. The salt to be used should always be of the best grade and one pound of salt to one hundred pounds of cabbage should be

may be varied according to the taste. Some prefer it saltier than others. After tne cask is filled or as full as desired, the cabbage should be covered with a clean cloth on which should be laid hardwood boards. Use the boards taken out of the head of a whiskey barrel or tierce as this makes the best cover, as they fit in the barrel and are made of hardwood and will not give the cabbage a taste. Carefully weight the used but

boards down with heavy stones, always remembering that the fermentation should be accomplished under pressure. Once a week take off the stone, board and cloth from the cabbage and wash them clean and replace the cloth and boards and stones on top of the barrel after they have been washed. By repeating the washing of the boards and cloth and stones every 155

Sc

I

week, the top of the cabbage will be kept perfectly sweet and the foam which comes to the top is removed, so that the top of the Sauer Kraut will be as good as that in the bottom of the barrel. The Kraut should be left to ripen for about four weeks in a warm It is always best not to offer it for temperature. sale until it has sufficiently ripened and is tender and juicy and that it has the proper flavor. This can only occur after perfect fermentation has taken place.

PICCALILLI. (Copyrighted; Reprint Forbidden.)

This sauce

is

easily prepared and is in considerable

demand by some trades. Select good, firm, green tomatoes, wash them thoroughly and cut away all defective portions of the tomatoes. They should then be sliced or quartered and placed in a salt brine made with one pound of salt to each gallon of water with Let them cure in this a supply of green peppers. brine for two weeks. They may then be taken out to ^4 inch in diamand chopped very fine, about eter. They are then ready for the vinegar, which should be pure in quality, the white wine vinegar beThe vinegar should be first prepared ing preferred. or sweetened and spiced with pure granulated cane sugar, cloves, cinnamon, mustard seed and a small quantity of celery seed. This can be poured over the chopped tomatoes and peppers, either hot or cold. Piccalilli should be sold nearly or quite strained of its

%

vinegar.

CHOW CHOW. (Copyrighted; Reprint Forbidden.)

Chow Chow

is a popular sauce that can be readily It is strictly a Chinese innovation which prepared. was introduced to the American palate during the It is merely the cufirst immigration of Chinamen. cumber pickle cut up into small pieces with the addition of cauliflower, onions, etc., over which is poured a preparation of mustard, vinegar and various con-

diments which taste may demand. Chow Chow is a good keeper and a good seller, but in order to retain its flavor and color, it should be carefully covered and kept from exposure to the air. 156

DILL PICKLES. (Copyrighted; Reprint Forbidden.)

butchers

All

up

put

should

made

home

L_

pickles of all kinds and such relishes as horseradish and sauer kraut. Bill

pickles

popular

always

and

are

they

salable

in

very are the

butcher shop. They may be made as follows: Selarge pickles of as

lect

near an even size as possible and soak in water over night; then wash

~~ '

them thoroughly. Next, take a barrel and put a layer of dill about one inch thick on the bottom of it, upon which place the Over these pickles place pickles three layers deep. another layer of dill and repeat the layer of pickles Continue this operation of as in the first instance. the layer of dill and then pickles until the barrel is as full as desired, leaving sufficient space for the The brine should be made of the best quality brine. Brine of salt, using }4 lb. to each gallon of water. thus made will make the natural soft home-cured dill pickAfter the 'brine has been placed over the pickles, place in a cooler and let them ripen for about four weeks.

les.

them

The

be quickened about two weeks room of moderate temperature. Some prefer dill pickles hard and for such taste it is necessary to put a little alum in the brine. Pickles treated with alum must be labeled to show this. A piece about as big as an egg for a full barrel of pickles is the proper amount. Dissolve this in the brine. This will keep the pickles firm and hard. It will be found, however, that most tastes prefer the natural brine without the alum, as the soft pickle seems to have a more appetizing flavor. There is no appetizer more appreciated than the dill pickle and it comes nearer appealing to the general trade than most any relish that cap be offered. ripening process

by leaving the

may

pickles in a

157

Sc C DRESS POULTRY IMMEDIATELY, >t

AFTER KILLING

HOW TO DRESS POULTRY. (Copyrighted; Reprint Forbidden.)

The Butcher who

will make a specialty of dressed a hit with his customers and good profit on sales if he will be careful to get his Chickens dressed decently, and to educate his customers to pay prices that will be commensurate with the quality of the meat offered. Very often it is almost an impossibility for the consumer to secure sweet, untainted Poultry Meat. Much of this trouble is owing to the fact that large shippers kill the Chickens, dry pick them or scald them, and the food that remains in the intestines ferments and taints the meat, with the result that the Chicken, when cooked, has an abominable taste. When a Butcher is so situated that he can dress hi own Chickens, and he would be fully justified in making all preparations in that direction, he ought to open, draw and wash out thoroughly every chicken as fast as it is killed, just as he would wash out Hogs, Calves or Sheep. Chickens that have been nicely

poultry will

make

drawn and washed immediately upon killing are always sweet in flavor, and the Butcher who will take the pains to offer such goods and to acquaint his customersof their quality can not only establish a large trade 158

r

-rjr

JnL

JL

l li *-2L LJT r

l,

Ti_j. T

and a great reputation, but "he can offer the public an and sweet, and difficult to obtain. No doubt he could command the Chicken trade of any neighborhood by this means, down all competition, and obtain good prices for his Meat, as people would be willing to pay for the original weight of the chicken before drawing, and at the same time would be much better satisfied with what they get. If desired, the Butcher could weigh the chickens after they are dressed, tag and draw them, and then could say to his customers: "This Chicken weighed so much before it was drawn, but in order to retain the sweetness of the meat, we draw it as it ought to be drawn, wash it out, and sell it to you for just what it is A Butcher's statement upon these points worth." would not be doubted. Furthermore, the Butcher would article that is pure

not lose anything by this method, as Chickens shrink after they are dressed and kept two or three days beThe loss from this shrinkage is considerfore sold. able. Therefore, the trouble and expense of drawing Chickens and handling them in the manner described would be fully repaid.

STICKY FLY PAPER. can Butcher make his own Sticky Fly Paper with very-

Every

little

made 1

trouble. as follows

It

is

5TICKY FLY PAPEI

:

Eosin. oz. Molasses.

Ib.

3% 3%

oz.

Boiled Linseed

Oil.

Boil the three together they get thick

until

enough and then spread on heavy Manilla paper. The proper and quickest way is to take a sheet of heavy Manilla paper and spread the mixture on half of the surface of it, then double the paper over; the mixture put on the half will be quite sufficient to coat the face of the other half that is doubled over on it. The cost of making this sticky fly paper is very small and in an hour any Butcher can make enough Sticky Fly Paper to last the entire summer. 159

RENDERING! i

bARD ./>5 ("Copyrighted; Reprint Forbidden.)

One of the things much neg^lected in many butcher shops is the making of Lard. Butchers | who do not cut up enough hogs to have fat for making Lard each day, allow the fat to accumulate until they have sufficient so as to make it worth their while to s

>

render it. Many butchers do not keep this fat in the ice box, but let it stand anywhere, because Jthey imagine that it does not spoil; then, when they make Lard out of it, they wonder why the Lard is not better. Lard should always be made as soon as possible, and the fat trimmings should be kept in the cooler and not allowed to remain standing around in a warm To make high grade Kettle-Rendered Lard, alplace. ways cut the rinds off of the fat. The rinds can be put into pickle and stored until a quantity has accumulated and then they can be cooked and utilized in Liver Sausage, Head Cheese or Blood Sausage. When the rind is cooked with the lard, it always causes more or less detriment to the lard.

Before rendering, if one has the machinery, the fat should be run through a regular fat hasher or a Meat Grinder, and it should be ground up into small pieces. The smaller it is ground the better, for if the fatty tissues are thoroughly mangled and disintegrated, the oil will separate more readily when the heat is applied. Those butchers not having a machine in which they can cut up the fat should cut it into small pieces by hand. For making Kettle-Rendered Lard a steam jacket kettle is the best, but if one does not have steam, a common caldron will answer, but great care must be taken not to scorch the lard or allow it to become too hot when a caldron is used. 160

I.

U. S.

RENDERING LARD IN JACKET KETTLE OR CALDRON. (Copyrighted; Reprint Forbidden.)

Before putting the fat into the kettle, put in a gallon of water for every 100 Ibs. of fat, as the water preThen put in all the vents the lard from scorching. fat to be rendered and start the fire or slowly turn

on the steam, as the case may be. In rendering Lard the heat should- be brought up gradually, so that quite a little of the fat is melted before the full heat is applied. If the heat is brought up too rapidly, it will cause the Lard to be darker in color than

when

it is

gradually heated. 1% hours after the en-

Lard should be boiled about tire mass is boiling.

Those butchers who wish to render their Lard scienwith the aid of a thermometer, can do so by hanging a thermometer in the Lard and bringing tifically,

the temperature gradually up to 255 to 260 degrees Fahrenheit, and then turn off the steam or cheek the fire, as the case may be, and allow the Lard to cook slowly until it is finished.

A

butcher can always tell the Lard has cooked sufficiently by the way the

when

cracklings press out.

After the Lard has out, skim out

tried

all all

been the

cracklings, put them into a press and press out all the

Lard, adding what is pressed out to that in the kettle.

Now the Lard is ready to be strained through a piece of eheese cloth. 161

LARD PRESS

Sc IF

I

ONE HAS A LARD SETTLING TANK, AS HERE ILLUSTRATED, HANDLE THE LARD AS FOLLOWS: ( Copyrighted;

After

treating

Reprint Forbidden.)

the

Lard as directed, with Lard Purifier and water, and after the Lard has been treated enough to make it foam, and the foam has been skimmed off, dip the Lard and water out of the kettle, run it through a piece of cheese cloth into the settling tank. settling

A

tank

simply a galvanized iron tank with a SETTLING TANK large faucet at the bottom. The bottom can be made to taper to the center and the faucet placed in the center, so all the water can be drained off, or the bottom can be made flat with the faucet close to the and the tank can be set slanting, so the water bottom, or Lard will all drain out. is

After the Lard is in the settling tank, let it settle for one or two hours, according to the size of the tank and quantity of Lard in it. Then drain off all the water and the impurities which have settled to the bottom. After these are drawn off, the Lard is ready to be run into buckets, which should be placed in the ice box to cool.

A better way is to let the Lard settle in the settling tank and, after the water is drawn off, stir the Lard with a large paddle until it is thick and creamy, and then it should be put into buckets. By letting it cool in the settling tank and stirring it until it is thick and creamy, Lard will have a much better when cold than Lard that is run into appearance buckets hot.

CH CG ACS HOW

CD.

U.S.A.

TO PURIFY LARD WITH ONLY A COMMON RENDERING KETTLE. (Copyrighted; Reprint Forbidden.)

After the Lard ias been rendered as above, treat The kettle must not be too full of Lard; as follows: it should not be more than three-fourths full when being treated with the Purifier. Put a thermometer into the Lard to test the temIf the temperature of the Lard is below perature. 200 degrees Fahrenheit, add to every 100 Ibs. of Lard 3 ounces of B. Heller & Co.'s Lard Purifier, dissolved For example, if the kettle in one quart of water. contains 400 Ibs. of rendered Lard, add 12 ounces of Lard Purifier dissolved in one gallon of water. Should the temperature of the Lard be over 200 degrees F., do not add the Lard Purifier and water, but let the Lard stand for half an hour or so, until the temperature comes below 200 degrees. If the Lard Purifier and water are added to the Lard when it is as high as 212 degrees F., the water will at once be converted into steam as soon as it gets into the Lard, because water is converted into steam When the Lara Purifier and at that temperature. water are added to Lard that is too hot, the Lard

foam up and boil over; but, when the Lard is below 200 degrees F. and the Lard Purifier and water will

are added,

it

will not boil up.

After adding the Lard Purifier and water, take a paddle and stir the Lard thoroughly, so the Lard Purifier is mixed thoroughly with every part of the Lard; then turn on the steam or build up the fire slowly, as the case may be, and heat the Lard up to 212 degrees F. The minute 212 degrees is reached the Lard will begin to foam. When the Lard gets to this point, it should not be left for a moment, because if it gets too hot it will boil over the top of the kettle; but if one stays right with it when it begins to foam, and checks the fire, it will not boil over but will foam a little and most of the impurities will

rise

to

the

top

of

the

Lard.

Now

stop

tho

and skim off all the impurities on the top f the Lard and allow the Lard to settle for about two hours, when all the water and the smaller impurities that did not rise to the top will have separated from the Lard and will be at the bottom, and one will be fire

ScCD. surprised at the amount of impurities that will thus be separated from the Lard. If the kettle has a faucet at the bottom, draw off the water and the impurities which have settled and Should the kettle not have then run off the Lard. an opening at the bottom, dip out the Lard from the top, being careful not to dip out any of the water When most of the which will be at the bottom. Lard has been taken out, that remaining, which is near the water, can be dipped out together with the water, and put in a bucket or tub and allowed to harden. The lard will float on the top and when hard can easily be taken off from the top of the water, and should be kept until the next Lard, is rendered, when it should be re-melted with the next batch of Lard. Before running the Lard into buckets, it is always well to run it through a piece of cheese cloth, so as to remove any small pieces of detached cracklings. It is advisable to put the Lard into the ice box as soon as it is run into buckets, so as to set it, which wil) prevent the separation of the oil from the Stearin .

IF

ONE HAS NO SETTLING TANK, BUT SIMPLY HAS A RENDERING KETTLE

AND AN AGITATOR, HANDLE LARD AS FOLLOWS: (Copyrighted; Reprint Forbidden.)

Bender the Lard in the Eendering Kettle, and First: treat it with B. Heller & Co. 's Lard Purifier, the same as directed in the foregoing. After it is treated, run the Lard through two or three thicknesses of cheese cloth, into the Agitator. Allow it to settle in the Agitator for two hours, then run off all the water from the bottom, and start the Agitator. The Lard should be agitated until it is thick like cream, then it is ready to run off. We, however, recommend that Lard should be taken from the Eendering Kettle and put into the Settling Tank and allowed to settle, and then the Lard should be run from the Settling Tank through the faucet about an inch above the bottom, into the Lard Cooler, and while in the Cooler it should be agitated until it becomes thick. There are always small particles of charred tissue which will settle to the bottom of the Settling Tank, which cannot be gotten out in any other way, and the Lard will be whiter and purer if allowed to settle in the Settling Tank and then drawn off into the Cooler.

la^tTM^TrSM"! IF

ONE HAS A LARD SETTLING TANK

AND AN AGITATOR, HANDLE THE LARD AS FOLLOWS: (Copyrighted; Reprint Forbidden.)

A

Packer or Butcher who makes any quantity at all of Kettle Eendered Lard, should have a Eendering Kettle in which the Lard is rendered, a Settling Tank in which the Lard is settled, and a Lard Cooler with an Agitator in it. The Lard and Cooler Agitator should be double-jacketed, so that cold water can be run into the

^ '

jacket to cool the Lard. When equipping a plant with a Settling

Tank

and

Cooler,

we

COOLER AND AGITATOR advise that the Settling Tank have two faucets in it; one at the extreme bottom and the other about one inch 'from the bottom. Then, when the water is drawn off of the Settling Tank, it should be drawn off from the lowest faucet, and when the Lard is drawn off into the Agitator, it should be run off through the faucet which is an inch from the bottom. In this way, small particles which may be in the Lard will remain in the bottom of the Settling Tank, in the one inch layer of Lard which remains in the bottom of the Settling Tank. After all the Lard is run off through the upper faucet, what remains between the upper faucet and the bottom of the Settling Tank should be drawn off through the lower faucet and should be kept until the next time Lard is rendered, and then should be re-rendered with the next batch. After the Lard has been rendered and has heen treated in the Eendering Kettle, with the Lard Purifier, strain it through a cheese cloth into the Settling Tank, allow it to settle for two hours, then draw off After the water all the water from the bottom faucet. has been drawn off, draw off the Lard from the top faucet and again run it through cheese cloth, into the 165

Be

CO.

Start the Agitator and allow Cooler and Agitator. run until the Lard is thick and white, like cream, and then run it off into buckets or tubs. A good way to set up the Settling Tank and the Cooler and Agitator, is to have the Settling Tank high enough up, on a bench above the Agitator, so that the Lard can be run out of the Settling Tank into the Agitator. The Cooler and Agitator should also be high enough from the floor so the Lard can be run from it into buckets or tubs. It costs very little to properly equip oneself with the proper apparatus, and if properly rigged up it is a pleasure to make the Lard and requires very little it to

.

work.

HOW TO PURIFY RENDERED LARD. (Copyrighted; Reprint Forbidden.) First:

add to

&

Co.

100

?

Ibs. of water into the lard kettle and one-quarter to one-half pound of B. Heller Lard Purifier; then on top of the water put of the rendered Lard.

Put 100

it s

Ibs.

Second: If a steam kettle is used, turn on the steam; and if the kettle is heated by fire, start the fire; the heat should be applied slowly and must be closely watched, so that the Lard does not get too hot and boil over. In no case should more Lard and water be put into the kettle than to fill it one-half full. By thus having the kettle only half full it leaves plenty of room for the Lard to boil and foam and prevents it from boiling over the top of the kettle. Third: While the Lard is being heated stay right with it at the kettle to watch it and continually stir it.

When the Lard begins to boil check the flre simmer from 10 to 15 minutes, then put out the fire or turn off the steam and let the Lard settle for about three hours; all the impurities that come to the top skim off carefully. Fifth: After the Lard has settled for three hours If the kettle is all the water will be at the bottom. provided with a faucet at the bottom so the water can be let off, let the water run out slowly until it is Fourth:

and

let it

drained out; if the kettle has no opening in the bottom, skim the Lard off from the top of the water and place the Lard in a Lard Cooler. If you have a all

166

Lard Cooler with an Agitator, start the Agitator and keep it running until the Lard gets thick like cream; If you have it is then ready to run off into buckets. no regular Agitator, it is necessary to stir the Lard by hand occasionally until it gets thick and creamy; stir it as much as possible until it gets thick, and then run

it

into buckets.

LARD NOT PURIFIED. If Lard is made without taking out the impurities with water and our Lard Purifier, the Lard will become rancid if it is to be kept during the hot weather, and it will not be so sweet in flavor nor as clean and white as it is when treated with our Purifier according to the preceding directions. Our Lard Purifier neutralizes the free fatty acids in the Lard, thus to a considerable extent preventing rancidity

and helps

keep the Lard Sweet and Pure. Lard made with our Lard Purifier according to the foregoing directions will comply with the regulations under the various Pure Food Laws.

COMPOUND LARD. (Copyrighted; Reprint Forbidden.)

In the Southern States, where the climate is warm, it is necessary to add either Tallow or Tallow Stearin or Lard Stearin to Lard, so as to stiffen it in order fchat it can be handled at all. To make Compound Lard, first render the Lard and press out the cracklings as directed; then add from 10 or to 20 per cent of either Tallow, Tallow Stearin Lard Stearin and stir until it is all melted and thoroughly mixed with the Lard. The quantity of Tallow or Stearin to add depends upon the climate and season &f the year, and also the price of the different materials.

After

adding the above, purify the

mixture,

the

same as directed for handling Pure Lard. However, Compound Lard must always be agitated until it is thick and cream-like before it is run into buckets. If one has no Lard Agitator, it must be stirred by hand until it is stiff and cool. It is perfectly legal to add Tallow, Tallow Stearin or Lard Stearin to Lard for this purpose, but such 167

Lard must be sold as to it.

It cannot be sold as Compound Lard. "Pure Lard" when these ingredients are added

COTTON SEED OIL-LARD COMPOUNDS. (Copyrighted; Reprint Forbidden.)

For certain purposes Cotton Seed Oil added to Lard is preferred to straight Lard, and the Cotton Seed Oil is added after the Lard has been purified and is ready to put in the Agitator.

To make a really good Compound Lard, a Cooler with an Agitator is absolutely necessary, but if one hasn't a cooler with Agitator, it can be done by stirring by hand continuously, so the Lard and Oil do not separate while cooling.

"When Cotton Seed Oil is used, it must be Eefined Cotton Seed Oil, and the more it is refined the better Lard should always be run the compound will be. through cheese cloth before putting it in the Lard Cooler, so as to take out any small particles of detached cracklings which may remain in the Lard. The formula for making Compound Lard with Cotton Seed Oil varies according to the relative values of the -ingredients and the quality of Compound desired. The usual Compounds found on the market, as sold at the present time under trade names, and which contain no Lard at all, are made of 80 per cent Cotton Seed Oil and 20 per cent Tallow Stearin . (Tallow Stearin is Tallow with the oil pressed out of it.) small* butcher can make this Compound by using 80 per cent Cotton Seed Oil and 20 per cent Eendered Tallow, which has previously been purified with B. Heller & Co.'s Lard Purifier.

A

If it is desired to make a better quality of Compound, use less Cotton Seed Oil and add sufficient Lard to bring the cost and quality to the desired degree. All such Compounds must be sold as "Compound Lard" when Lard is added; but when no Lard is added, These they must be sold as "Lard Substitutes." preparations are perfectly legal, and comply with the Pure Food Laws provided they are labeled and sold for what they are, but no one should make a Lard Compound or Imitation Lard and sell it for Pure Lard.

i.

ur. =.

REFINING LARD WITH PULLER'S EARTH.

THE METHOD USED FOR REFINING LARD IN LARGE PACKING HOUSES. (Copyrighted; Reprint Forbidden.)

The large packers all refine Lard and Tallow with the Fuller's Earth process, and for the benefit of the small packers, who would like to know how it is done,

we

will give the full directions, although a small packing house can hardly afford to put in a plant for the process, as it requires a man who is experienced to refine Lard and Tallow in this manner. If a packing house does not make enough Lard and Tallow to afford to keep a man especially for this purpose, it will not pay to put in a refinery, which consists of the follow-

A Eeceiving Kettle, which is a large open tank with steam coils in it to dry the Lard or a large Jacket Kettle will do. A Clay Kettle, which is a tank with steam coils in it for heating the Lard and an air pipe at the bottom of it connected to an A Lard Cooler with Agitator to cool air compressor. and stir the Lard while it sets so as to have it thorA Pump, Air Compressor and Filter oughly mixed. ing machinery:

Press.

An

ordinary size outfit will cost from $2,000

to $3,000.

the Lard, Tallow or Cotton Seed Oil, which termed stock, is placed in the Clay Kettle. The Clay Kettle is simply an iron jacket with a coil in the bottom of it through which air is pumped. In this kettle, the Fuller's Earth is added. To each and every 100 Ibs. of stock, there is added from one to two Ibs. of Fuller's Earth; the quantity depending upon the grade of stock. Before the stock is treated a small test is First,

is

as follows. A small quantity is heated; in a part one per cent of clay is put, in another part 1^ per cent, and in another two per cent. Mix each lot thoroughly, put them into a funnel over filter paper and allow them to filter. By examining these samples, one can tell how much earth to use to the stock in the This must be done when the stock varies. Of kettle. course, when the Lard, Tallow, or Oil are running uni

made of

it

169

Sc

I

form, it is not necessary to make the test, but where the stock changes, it is always advisable to test before treating, for the reason that too much Fuller's Earth put into the stock will give the Lard an objectionable flavor. Before stock of any kind can be treated with Fuller 's Earth, all the moisture must be out of it; Lard usually contains two to three per cent of moisture, and very often considerably more, so it must be heated in a Jacket Kettle until all the water is evaporated. If there is any water in the Lard, the Fuller's Earth attacks the water first, and the Lard is not affected, because wet Fuller's Earth has absolutely no effect upon Lard. When the Fuller's Earth is added to Lard, it must be 155 degrees hot; Tallow must be 185 degrees hot, and Cotton Seed Oil 140 degrees hot. After the desired heat is obtained, regulate the steam so the temperature will remain stationary, turn on the air, and when it is blowing hard, put in the Fuller's Earth and blow for about 20 minutes; then start the force pump and pump the stock through the Filter Press. If the stock is of fine quality and only a small percentage of Fuller 's Earth is used, it can be pumped directly into the Receiving Kettle, but if a large percentage of Fuller's Earth is used, it is advisable to let the Lard run back into the Clay Kettle, and keep on letting it run through the filter and pumping it round until it is thoroughly clarified; then allow it to run into the Receiving Kettle. If inferior stock

and

is

used, sometimes as

five per cent of Fuller's

Earth

is

much

as four

used to refine

it,

not advisable to use that large amount as the clay gives off an odor which the stock sometimes absorbs. Always use the least amount of clay that good judgment indicates will do the work, and after pumping through the filter, if it is not as it should be add

but

it is

more clay and refilter it. To make Compound Lard, treat the different stocks then mix separately, run them in different tanks, and them. After they have been put into the receiving tank or the mixing tank, it is advisable to mix them by in which are blowing air into *he bottom of the kettle 170

than Lard, Tallow and Oil; this will mix even better any process or method that we know of. The amount or kind of stock to be used depends upon the season of the year, and the kind and quantity of goods you wish to make. Equal parts of Tallow, Lard and Oil make a very good Compound. All the cloths for the Miter Press should be washed every day after using them as they must be kept perfectly clean; the cleaner the better. After the it

is

Compound Lard has been thoroughly mixed must be put into an Agitator and agitated until it thick like cream before it is run off into buckets.

HOW TO RENDER TALLOW WHITE, ODORLESS, FLAKY AND SOFT, LIKE LARD IN TEXTURE (Copyrighted; Reprint Forbidden.) It is

an easy matter to render Tallow

a very light

color, in fact, will

so

it

will

have

be almost white and

at the same time flaky and soft like Lard, if the instructions which follow are carried out. When so rendered, the Tallow will sell at a good price, as it will be entirely free from a tallowy odor, and is an excelTallow rendered aclent thing for baking purposes. cording to these instructions can be mixed with Lard and it will even improve the Lard. But it must be sold

what it is. Take Beef Suet and all the Beef Fat trimmed from steaks and other cuts, and run it through a Chopper, chopping it very fine. It will thus become soft and sticky so it can be rolled in small balls about one and one-half to two inches in diameter. While this is being done, fill Rendering Kettle half full of water, dissolving in the water about two ounces of Lard Purifier to every 100 Ibs. of Tallow to be rendered, and start it to boil. While the water is boiling for

the small bails of Tallow should be placed on top of the water until a sufficient number of balls have been thus put into the water to make a layer three or four inches deep, but not deeper. After the Tallow is rendered out of the balls, the heat should be turned off and the Tallow should be permitted to cool. Just as soon as the boiling has ceased, all the cracklings that are on the surface should be skimmed off, put into a press and 171

Sc The Tallow that is on the surface should be skimmed off and put into buckets. Care should be taken that no water is taken out with the hot Tallow. The tallow which remains on the water can be left there until it is hard, when it can be taken off and melted if desired, and then run into buckets. The advantage in rendering Tallow in this manner is to prevent the Tallow from becoming too hot, and thus to keep it from turning dark; besides, the water and Lard Purifier purifies the Tallow and also draws out pressed out.

the tallowy odor.

Any butcher can build up a large trade on homerendered tallow when it is prepared in this manner. In fact, his trade will like the Tallow so well that he will not be able to supply the demand. As a rule, the butcher sells his Tallow unrendered at a low price, but if he will render it himself and follow the above instructions carefully, he can sell the Tallow for at least 10 to 12 cents per pound, owing to the fact that Tallow rendered in this manner produces a very fine fat for cooking purposes. We believe it is much better than Lard.

NEAT'S FOOT

OIL.

(Copyrighted; Reprint Forbidden.)

Neat's Foot Oil is made by simply boiling the feet of cattle in a water bath, in an open kettle. The oil will come out of the feet and float on the top of the water. After the oil has been cooked out of the feet, they should be skimmed out of the kettle. The oil should then be treated with our Lard Purifier, the same way as directed for treating Lard. Simply let the water and fat cool down to 200 degrees Fahrenheit or below, and to every 100 Ibs. of oil add about four ounces of our Lard Purifier dissolved in a quart of water. Stir the water, Lard Purifier and Neat's Foot Oil thoroughly, and then start up the fire and bring it to a boil. Skim off any foam and impurities that may come to the surface and then stop the fire and allow it to settle about two hours; then skim the oil off of the top of the water and you will have genuine, sweet and refined Neat's Foot Oil.

KILLING

ON THE,

KILLING ON THE FARM. Very often butchers

in

the

smaller towns find

it

convenient to slaughter live stock in the country where it is purchased. In order to meet such cases we submit the following directions for slaughtering cattle, hogs and sheep, and no doubt they will be found useful and suggestive. It is absolutely necessary that only healthy animals shall be slaughtered for food. It is not so important

that stock should be fat, although no one can expect the best results from lean animals, but as there is a demand for all grades of meat, condition is not so ex-

acting as health.

In the case of injured animals, crushed ribs, broken limbs, etc., the flesh is not good for food unless the stock has been slaughtered immediately upon receiving the injuries.

AGE FOR KILLING. a well known fact that the meat of old animals is tougher than that of young ones. The flesh of young animals frequently lacks flavor and is not solid. -An old animal in proper condition and good health is preferable as food to a younger one in poorer conIt is

dition.

Cattle if properly fed are fit for beef at 12 to 24 months, althougk the meat from these animals often lacks flavor, especially if they have not been well The be.st meat is from aged steers 30 to 40 fed. months old. A calf should not be slaughtered under four weeks and is not at its best until about eight weeks of age. There is a law in many States confiscating veal offered on the market under six weeks of age. 173

Pigs may be used after six weeks but the most profitable age at which to slaughter hogs is between eight months and one year. Sheep may be used at from 3 to 4 months of age; but are at their best from eight to twelve months.

PREPARING FOR SLAUGHTER. Experience dictates that an animal intended for slaughter should be kept from eating for twenty-four to thirty-six hours before killing. If kept on full feed the system is gorged and the blood, loaded with assimilated nutrients, is pumped to the extremities of the capillaries. It is impossible to thoroughly drain the blood from the veins when the animal is bled, and the result will be a reddish-colored, unattractive carcass. Again, food in the stomach decomposes very Where the rapidly after the animal is slaughtered. dressing is slow, as it must be on the farm, the gases generated from the stomach often flavor the meat. It is well to give water freely up to the time of slaughter as it aids in keeping the temperature normal and helps in cleaning out the system, resulting in a nicer colored carcass. but natural that the condition of animals prior have a positive effect on the keeping qualities of the meat. There should be no excitement sufficient to raise the temperature of the body. Excitement creates fever, prevents proper drainage of the blood vessels, and, if intense, will cause souring of the meat very soon after dressing. No animal should be killed after a long drive or rapid run about the pasture. It is always better in such cases to permit the animal to rest over night rather than to risk spoiling the meat. The flesh of an animal that has been overheated and then killed is usually of a dark color and frequently develops a sour odor within a few hours after dressing. Bruises cause blood to settle in It is

to slaughter should

the affected portions of the body, often causing loss of a considerable part of the carcass. A 24-hour fast, ample water, careful handling and rest are necessary in order that the meat may be in the best condition for immediate use or curing.

.

U.S.

KILLING AND DRESSING CATTLE. The first step in killing is to secure the animal Use a rope so that, in no emergency, it can escape. one inch in diameter. r*ut a slip noose in one end with a knot just far enough from the noose to prevent choking when drawn tight, but it should at the same time allow the noose to draw tight enough so that there is no danger of escape, in the event of the rope becoming slack. If the animal has horns, pass the noose over the head, back of the ear and horn on the right side, but in front of the horn on the left side of the head. This operation leaves the full face of the animal bare and does not tighten on the throat. When a dehorned or polled animal is to be slaughtered it will of course be necessary to put the noose

Ataround the neck. tach an ordinary pulley to a post or tree close to the ground, to the barn floor or sill, pass the rope through it and draw the animal 's head down as close to the pulley as possible.

Administer

a heavy center of the forehead at a point where lines from the base of the horns to the eyes would cross. Shoot-

blow in the

Fig. 2 Beef Illustrating method of securing to stun. Intersection of dotted lines show place to strike. :

ing has the same effect as stunning and

may be resorted Frequently where an animal can not be brought to the pulley it is necessary to shoot. In shooting use only a rifle of good caliber. Bleed the animal immediately by sticking just in front of the breast bone as shown in Fig. 3. Stand in front of the animal with back toward the body after the manner of a horseshoer. Beaching down between the front feet, lay open the skin from breastbone toward the chin for a distance of 10 to 12 inches, Insert the knife using the ordinary skinning knife. to.

175

Sc

I

with the back against the breastbone and the tip pointing to the spinal column at the top of the shoulders, cutting just under the windpipe and about 5 to 6 inches in depth at the junction of the jugular vein near the collar bone; at this point if the vein is severed the blood will run out rapidly. If stuck too deep, the pleura will be punctured and blood will flow in the It requires chest cavity, causing a bloody carcass. practice to become expert in the sticking of beef. Not so much sl^ill is required to simply cut the animal '& throat back of the jaws but the time required for bleeding is very much longer and the bleeding less thorough.

SKINNING AND CUTTING. Begin skinning at once while the carcass is lying on by splitting the skin through the face from the head to the nose as shown in Fig. 4. Skin the face back over the eyes on both sides and down over the cheeks, cutting around the base of the horns so as to leave the ears on the hide. Split the skin down the throat to meet the cut made in bleedits side

in Start the skin slightly on the sides of the neck and down to the jaws. ing.

Now

remove the head by just back of the jaws toward the depression back of the head as shown in Fig. 5. The atlas joint will be found at this point Jand may be easily uncutting

_ Fig. 3-Beef: Place to stick manner of sticking.

jointed with the knife. At this point the carcass

^

be ro11 on its back and held in position by a small, strong stick, say 18 inches long, with a Insert one end in the bris-

and should

sharp spike in both ends. ket and the other in the floor or ground. This will hold the carcass in position. Then split the skin over the back of the four legs from between the dew-claws to a point three or four inches above the knees. Skin around the shin and knee, unjointang the knee at the lowest joint as seen in Fig. 6 and skin clear down fco the hoof.

The brisket and arms should not

fore-

be skinned until after the carcass is hung up. Now cut across the cord over the hind shin, splitting the skin from the dewclaws to the hock up over the rear part of the thigh to a point from four to six inches back ^ aillu:r OI 8iaran|r of the cod or udder. Skin the hock and shin, removing the leg as shown in Fig. 7. In splitting the skin over the thigh turn the knife down flat with the edge upward to avoid the cutting of flesh. While the hind leg is stretched ahead it is skinned down over the

...^

rear of the lower thigh but do not skin the outside of the thigh until the are hind-quarters raised. After the legs are skinned split the skin of the carcass over the midline from the breast to the rectum.

Now begin at the flanks Removing the head, and skin along the midline until the side is nicely started. With a sharp knife held flat against the surface have the hide Fig. 5

Beef

:

stretched tightly and remove the skin down over the sides with steady down - strokes of the knife, as shown in Fig. 8. But it is necessary that the hide should be stretched tightly and without wrinkles. Care should be taken to leave a covering of muscles over th6 abdomen of the Fig. 6 Beef Showing manner of carcass as it keeps it unjoining fore leg and skinning shank. better. In siding the beef, it is usual to go down nearly to the back bone, :

177

leaving the skin attached at thighs and shoulders; skin over the buttock and as far down on the rump as possible, always avoiding cutting the flesh or tearing the membrane over it. A coarse cloth and a pail of hot water should be at hand while skinning and blood spots wiped quickly from the surface, but the cloth should be nearly dry, as the less water used the better. Open the carcass at the belly and pull the small intestines out at one side. Use a saw or sharp ax in opening the brisket and pelvis. After raising the windpipe and belly and cutting loose the pleura and diaphragm along the lower part of the cavity, the carcass will be ready to raise. Fig. 7 Beef: Unjointing Fig. 9 shows the carthe hind leg. cass ready for raising, and Fig. 11 shows the block and tackle rigging attached to the carcass about to be. raised.

When the carcass is raised te a convenient height, skin the hide over the thigh, rump and hips. While in this position, it is well to loosen the rectum and small intestines and allow them to drop down over the paunch. The fat lining, the pelvis and the kidney fat should not be disturbed nor

The

mutilated. tines

may

intes-

be separat-

ed from the liver to which they are at-

tached by the use of a knife. is

The paunch

the to at the left side

attached

back

and may be Fig. 8 Beef: Siding down;" knife held flat against the tightly stretched skin. 178

torn

Let it roll on tne ground and cut

loose.

-i

off

or

draw

-,

off

the

.U.S.A. The carcass

gullet.

Now

at this point is

shown

raise the carcass a little higher

removed the

first

in Pig. 11.

and take out the

Now

gall bladder.

re-

liver,

having

move

the diaphragm, lungs, the heart, and finish skin-

ning over the shoulders, forearms and neck, as shown in Fig. 12.

Sponge

cloth,

the

split

all

the dirt and blood off with a

car-

cass in halves, using

a saw,

sharp the

cleaver wash

ax,

inside

of

or

out

the

chest cavity and wipe it

Fig. 9

dry.

Trim

oif all

veins and

Beef:

Ready

to raise:

Breast, forearms and neck, left covered to protect the meat until the carca*ss is raised.

bloody

scraggy

pieces of the neck and leave the beef to cool before

quartering.

Fig. 11

Beef:

Removing paunch and 179

intestines.

FL Sc

Fig. 12

O

CD.

Beef: Skinning

shoulders and forearms.

13.

Beef raised out of the of animals to cool.

way

Fig. 13 shows the finished carcass hanging nigh cooling.

and

180

up

KILLING AND DRESSING MUTTON. If the sheep is an old one, it should be stunned. If a young one, dislocating the neck after cutting the throat serves the same purpose. This is

accomplished by placing one hand on top of the head, the other

under the chin, and twisting sharply upward. Lay the sheep on its side on a plat-

form, with its head hanging over the end. Grasp the chin in the left hand and stick the knife through the neck back of the jaw,

Fig. 14

Manner

of Sticking a

Sheep.

turning the cutting edge of the knife toward the spinal column and cut the flesh to the bone. By so doing it is impossible to cut the windpipe. (See Fig. 14.) Split the skin over the back of the front leg from the dewclaws a little above the knee. (See Fig. 15.) Open the skin over the windpipe from breast to chin, starting

in

slightly

on the sides of the neck. Split the skin over the back of the hind leg through the middle line and skin the buttock. Eaise the skin over the udder or cod a n d ;

Skin around! the hocks and down to the hoofs, cutting off the feet at the toe joints. Run the knife Fig is.-'Xegging out" a sheep. between the cord and bone on back of the chin and tie the legs together just above the pastern joint. Do not skin the legs above the hock until the carcass is hung up. flanks.

181

Hang the sheep up by the hind legs, split the skin over the middle line; start at the brisket and "fist off" the skin. This is done by grasping the edge of the pelt firmly in one hand, pulling it up tight and working the other with the fist closed between the pelt and the body, over the fore-quarters downward and

and

upward

backward

over the hind-quarters and legs. It is unwise to work down on the skin over the hind legs, as it would The wool rupture the membrane. should always be held away from the flesh as a matter of cleanliness, and the skin on the legs should be pulled away from the carcass rather than toward it. When the pelt has been loosened over sides and back, Fig. 16 Fisting off it should be stripped down over the the Pelt. neck and cut off close to the ears. Remove the head without skinning by cutting through the atlas joint.

GUTTING. Remove

by cutting around the rectum down inside, but do not split Open down the belly, line from cod or

the entrails

and allowing

it

to drop

the pelvis. udder to breast bone; take out the paunch

and

intestines,

leav-

ing the liver attached to the diaphragm. It is not best to split the breast. Reach up in the pelvis and pull out the bladder. Wipe all blood and dirt from the carcass with a coarse cloth wrung dry from hot water. Double up the front legs and slip the little cord found by cutting into the fleshy part of the forearms into the ankle joints.

^.-Removing the of 182

sheep.

intestines

KILLING AND DRESSING HOGS. A

good sticking knife, hog hook, scrapers, a barrel or a trough for scalding, and a convenient place for working are the important necessities. Set the barrel at the proper slant with the open end against a table or platform of the proper height, with the bottom securely fastened; a built strong tackle for the purpose is desirable, but not necessary. Hogs should not be excited or heated, and in catch-

ing and throwing them bruising must be avoided. However, it not

necessary to hogs before them. At sticking slaughter houses they is

stun

are usually

by one hind

Figr 19.

Fig.

hung up

18.

Manner

of holding

sticking a hog.

and

If there is no hoisting appliances, lay the hog on its back and hold it there until Two men can handle a hog if stuck. they will but work with intelligence. By reaching under the animal, one at the fore leg and the other at the hind leg, they can turn a heavy hog on its back easily. One man, standing astride the body, with his feet close against the side and holding its front feet, can control it while the other does the sticking.

*eg.

Scalding a hog. arrangement.

Note 183

,Sc

I

The knife should be eight inches long, straight bladed and narrow, and stuck into the hog's throat just in. front of the breast bone, the point directed toward the root of the tail and held in line with the back bone. This is necessary to prevent cutting between the ribs and the shoulders, which would cause the blood to settle there

with waste in trimming of the shoulder.

When

the knife has been stuck in six or eight inches, according to the size of the hog, turn the knife quickly to one side

and withdraw

it.

The

arteries that are to

be cut run close together just inside of the breast bone and both are cut when the knife is turned, providing the edges are sharp at the point.

The water for scalding when heated when removed from the

should be boiling into a cold barrel

when

the hog

in the house stove.

If put

will be about the right temperature is ready for scalding. During the scaldit

ing process the water should be about 185 to 195 degrees, if the scalding tub holds only enough water to scald one hog. Water at 150 degrees will^scald a hog, but, of course, more time is required. In large packing houses where a large tub is used and steam is continually blowing into the water, the water is kept at 150 degrees. Too hot water is likely to cause more trouble than too cold, and for this reason it is always best to have a thermometer at hand. Of course, the temperature may be reduced by putting in a little cold

water.

A

hog should not be scalded before

it is

dead

or the blood in the small blood vessels near the surface of the skin will cook and give a reddish tinge to the carcass.

To make the hair easy to remove and to cleanse the skin of the hog and free it from all the greasy filth which forms a scurf on the skin of all hogs, our Hog-Scald should always be used. Hogs scalded with the aid of Hog-Scald do not require so much heat to loosen the hair, it requires

much

less

labor to clean them,

and

\m*=m*m9z*mlm\ the dressed hogs will look much nicer and the rinds will cure and smoke nicer than when it is not used.

No Farmer

or Butcher will dress his hogs without HogFor description and Scald after giving it a trial. price list on Hog-Scald, see page 278.

While the

scalded should be

being

carcass

kept moving constantly avoid cooking the to skin.

While scalding, the

hog should occasionally be drawn out of the water for air, when the hair may be tried. When both hair and scurf slip from the skin, easily scalding

Eemove

is completed. the carcass from

the water and

begin

scraping. The head and feet should be cleaned as they do not first, clean easily when cold. *' a candlestick" scraper on the head. Use the hands and a knife if

Use

^ou haven 't this tool. The feet and legs are

Fig.

20.

A convenient way of

hanging up

a hog.

easily cleaned by grasping them firmly with the

hands and twisting them around and back; pull the bristles of the body by hand and remove the scurf and fine 'hair with the scraper, long corn knife or other tool. Wash the entire carcass with hot water and shave it with a sharp knife. Insert a stick under the gambrel cords and hang up the hog. little

Wash down with hot water, shave patches and rinse with cold water. Occasionally the hog is too large to scald in a barrel. Cover it thickly with blankets or sacks containing^ little bran, pour hot water over it and the hair will be readily loosened. 185

GUTTING HOGS. the Split the hog between the hind legs, separating Bun the knife down over the bones with a knife. belly line, guiding it with the right hand and shielding the point with the fingers of the left hand and thus avoid the danger of cutting the intestines. Split the breast-bone with a knife or an ax and cut down through the sticking place to the chin. Cut around the

rectum and pull down

the

until

are

kidneys

reached, using a knife whenever necessary to sever Do not disturb the the cords attached to the back. kidneys or the fat covering them, excepting in warm weather, when the leaf may be removed to allow

quicker and more thorough cooling. Eemove the paunch and the inThe gall bladtestines. der

lies

on the

in

liver,

plain

and

sight it

lies

to the diaphragm and h y p a t i c It should be vein. attached

stripped off after starting the upper end with a knife.

Avoid

spilling

the on contents the meat. Insert the fingers under the liver and strip Cut across the it out. artery, running down the backbone, and cut around the diaphragm, removing them with the that is, heart, pluck, Gutting the

lungs,

Hog

liver

and

Open the jaw and

gullet.

insert

a small block to allow free drainage. Wash out all blood with cold water, and dry with a coarse cloth. In hot weather the backbone should be split to facilitate cooling. The fat should be removed from the intestines before they get cold.

It is strong in flavor

and should not be mixed with the leaf lard in rendering. 186

CLEANING CASINGS. (Copyrighted; Reprint Forbidden.)

Those who undertake to clean casings have great trouble in getting

them white and many resort to lime and other methods for both bleaching them and freeing them of fat. Notwithstanding

all

such

CLEANIN CASINGS

efforts,

the casings remain dark The and unattractive. reason for much of this difficulty lies in the fact that the casings are not

washed and properly cleaned in the first operation. Casings should be washed thoroughly in three different changes of water. The fat should then be scraped off from the outside. Water must also be run through the casings and they should be turned inside out so that they may become thoroughly washed and cleaned. After casings have been perfectly washed and scraped in this manner, they should be dry-salted by packing them in a liberal quantity of salt. Casings thus cured will remain sweet and white.

HANDLING HIDES. (Copyrighted; Reprint Forbidden.)

The proper handling of the hides of slaughtered animals, so as to obtain the best possible prices for them and avoiding excessive shrinkage before they are marketed, is a very important matter and should have the Butcher's careful attention. In the first place, it should be borne in mind that it an easy matter to badly damage the hide of an animal before killing by prodding it with a pole. This of course should always be avoided. The killing floor should be kept as clean as possible. If there is blood on the floor and this gets on the hair and remains there, when the hides are stacked up this

is

187

Sc blood comes in contact with the fleshy side of the hide next to it and will make a spot which gives the hide a very bad appearance. By keeping the hides entirely free from blood, they make a better appearance and bring a better price. The greatest care should be given to the removal of the hide, so they are not scored, as this greatly reduces the value of the hides to the tanner. A good, careful skinner is worth several dollars a week more to the Butcher who kills many animals than a skinner who is careless in his work. (The hide should be so nicely removed from the animal that when it comes to the tanner it should look like it had been planed from the animal, it should be so so free from cuts or scores.)

PROPER STORAGE OF HIDES. (Copyrighted; Reprint Forbidden.)

This

a point of very great importance. If many hides are kept on hand for any length of time before shipment, the difference in shrinkage between hides which are properly kept and those which are not so stored is very great. The careful storing and handling of hides will always repay the time and trouble necessary, not only in the weight of the hides, but in the condition in which they are marketed. Hides should be kept in as cool a room as possible and all windows and doors should be kept closed, so as to have no circulation of air. is

SALT TO USE IN SALTING HIDES. (Copyrighted; Reprint Forbidden.)

The best salt to use for Kock Salt. Large lumps of

Crushed on account of leaving indentations in the hides where they are pressed together, which injures their appearance in the eyes of the buyer. One part of Fine Salt to three parts of Crushed Eock Salt makes a fine mixture for salting hides, as the fine salt quickly dissolves and makes a moisture on the hide, which the hide absorbs. When re-using old salt for salting hides, always add about one-third of new salt to it, as this gives much better results. About one-third of the salt used is consumed in salting hides, so by adding one-third addi188

this

purpose

is

salt are objectionable,

..

U.

tional of fresh salt each time, the supply of salt is kept the same. Always keep the salt as clean as If there is much dirt or manure in it these possible. will discolor the hides and they will not make as good a showing to the buyer.

QUANTITY OP SALT TO USE ON HIDES. (Copyrighted; Reprint Forbidden.)

In large Packing Houses about 35 Ibs. of salt is used The Packers find that by using this for each hide. quantity they get better results than if a smaller quantity is used. Very few Butchers in the country use as much salt as this on their hides, but they would find it greatly to their advantage to use about 100 Ibs. ot salt to every three hides, and if the proper quantity of salt is used, as described in the foregoing, it can be used over and over again with a loss of about oneIt is much better for the third for each time used.

Butcher to invest more money in salt and give the hides a proper amount, as he will thus save on the excessive shrinkage of the hides, which would amount to more than the cost of the salt.

HOW

TO STACK HIDES

WHEN

SALTING.

(Copyrighted; Reprint Forbidden.) of the most important features in salting hides The hides is the way they are stacked when salted. must be so piled that they are perfectly level and the salt must be distributed over every part of the hide. The flesh side should be up, and the salt should be The hides can be piled rubbed over them evenly. about two feet high. The legs of the hide should be kept straight and flat, so the salt gets into all crevices, The edges of the stack of hides should be kept a trifle higher all around than the center of the stack, so the natural moisture that comes out of the hide and the dry salt will remain on them. If the hides are salted on a slanting floor, or if the hides are piled up carelessly so the hides lie slanting, the brine composed of moisture of the green hide and the salt will run off and then the percentage of loss from shrinkage will be

One

large. 189

i

HOW LONG TO CURE HIDES. Hides should lie in the pack and salt for 25 to 30 days, so as to be fully cured and ready for shipment.

TRIMMING OF GREEN HIDES. (Copyrighted; Reprint Forbidden.)

Before the hides are salted the switches should be cut off of the tail and all loose ends of the hide should be cut off. The butt of the ears should also be split; if the hides go into the pack without attention to this point, it makes the pack very uneven on account of the thickness of the ear, and the salt does not have a chance to properly penetrate the ears, and they are liable to spoil. Loose pieces of meat that are carelessly left on the hides and all excessive fat should be trimmed off. Hides must not be salted until five hours or longer after the animal is killed, and they must not be piled closely, as this would prevent the animal heat from escaping. If hides are salted with the animal heat in them, very often the hair will slip, which will make No. 2 hides.

SALTING SWITCHES. Switches should be spread out on the floor so they will thoroughly cool off. After they are thoroughly cool, they can be piled into a heap and salt applied so The more salt put over they are entirely covered. them the better, as they spoil very easily.

TANNING

SKINS.

(Copyrighted; Reprint Forbidden.)

Butchers

can

easily

tan the skins of Sheep, Goats, Cattle and Calves

with Tanaline, and they can often pick up fine skins of wild animals, which can also be easily tanned.

By tanning fancy skins that Butcher frequently get, he can sell them

the

the

can for

.

three or four times as sold to the

much

as he would realize

when

Hide Buyer.

DIRECTIONS FOR TANNING SKINS. After weighing the skins, soak them in plain cold water; fresh or salted skins for 24 hours, and air dried skins for at least 48 hours. Then scrape off all the fat First:

with a dull instrument, such as a putty knife or sharp piece of hard wood. Then wash thoroughly, with cold water, both sides of the skin. Second: Use, for every 30 pounds of skins, a 2-pound package of Tanaline and 4 pounds of salt. Dissolve 2 pounds of Tanaline and 4 pounds of salt in 5 to 6 gallons of cold water, and when thoroughly dissolved, place the skins into it. Have sufficient water so that all the skins

are entirely covered. Tan small, thin skins in this solution for 24 hours. Goat, sheep, calf and dog skins should

be allowed to tan from two to three days, according to their thickness. Cattle or horse skins, or skins of a similar nature, require one week in this solution to properly tan them. During the tanning process remove the skins and replace them in the same solution twice a day, so that the solution gets over After tanning, drain off

drained

off,

all all

parts of the skins uniformly. the solution that can easily be

and spread the skins out with the

flesh side

away from the sun. Third: Make a fyeavy

up,

easily.

Now

flour paste; thin enough to spread cover the entire flesh side of the skin with a

thin layer (about one-eighth inch) of this paste. Let the skins and flour paste dry for two to four days, according to the weather. The paste will absorb the moisture out of

the skins and soften them. Fourth: When the skins become dry, work them so that the paste is shaken off. If the skins have been allowed to dry too long, they will be too hard to work, and they should be softened by sprinkling some dampened sawdust

over the skins and leaving it on them over night. The skins should next be softened and worked by pulling them over the edge uf a table or box, until soft and pliable. 191

POLISHING HORNS. (Copyrighted; Reprint Forbidden.) If the horns are rough,

take a file and file through the rough horn, first

down and

to the solid horn, the horn into

file

proper shape, smoothing the tip and shaping the large end to suit the

After they have been filed, take sand paper and rub the horn with the sand paper until it is nice and smooth, then finish the rubbing with very fine sand pafancy.

per, so as to take out all the scratches. After it K&s been sand papered, take a piece of glass and scrape it until very smooth. Polish by rubbing with powdered rotten stone and machine The polishing must oil. be done with the palm of the hand, .and the horn should be rubbed until beautifully polished.

WHY

DRIED BEEP DOES. NOT THOR-

OUGHLY DRY. Query. R. B. writes: "We are having trouble with our Dried Beef. It doesn't seem to dry out. We have it hanging in the cooler." Ans. Your beef doesn't dry out because you keep it in the cooler. In order to dry beef, it is necessary to hang it in a dry room. You can hang it right out in the market for that matter and there it will dry rapidly, in fact, it will dry too quickly so that it will become hard. Brief Beef will dry some in the smoke house, but not sufficiently. We send you a copy of our " Secrets of Meat book, Curing and Sausage Making/' which will give you full particulars in reference to this entire subject. 192

BULL-MEAT PREFERABLE FOR SAUSAGE. & R. write: There is a prevailing notion butchers that bull meat possesses qualities which make it superior to first-class steer or cow meat for making bologna and weiners. Is this not an erroneous idea? How can bologna and weiners be prevented from turning dark and shrinking within a few days after makQuery.

among

Z.

local

if exposed to the airf Ans: The opinion of your local butcher is correct as far as it concerns bull meat as the best meat for bologna and wienerwurst. The reason for this is that bull meat contains a great deal of gelatine in various forms and far more than even the meat of either steer or cow. If you

ing

take the bull meat and chop it up, sticky an,d binds together, while if

you will find that it is you take meat from an

aged cow and chop it up it will not bind together, is mushy and soft to the touch, and when cooked frequently crumbles and falls apart. In answering your next question, we can say that the probable cause in most cases why sausage dries up, shrivturns dark within a short time after beIt is it was not properly handled. also possible that these effects of which you complain were due to causes produced by the way you salted your meat or what you salted it with. If you will follow our instrucels up, shrinks or

ing

made

is

because

'

on Bologna making given in our book 'Secrets of Meat Curing and Sausage Making," you should have no The book is sent free. further trouble. tions

HOW TO MAKE A PAPER BAROMETER Question. eter can be is

J. K. writes: Can you tell me how a Barommade with paper that tells what the weather

going to bef

Answer. Paper barometers are made by impregnating white blotting paper in the following liquid, and then hanging up to dry: 1 oz. Cobalt Chloride oz. Sodium Chloride oz. Acacia 75 gr. Calcium Chloride

% ^

Water The amount cated by Rose Red

3

of moisture in the the following colors:

atmosphere

is

fl.

oz.

indi-

Rain Very Moist

Pale Red Bluish Red Lavender Blue

Moist Nearly Dry

Very Dry

Blue 193

Sc

I

SOUR SAUSAGE

'

We have been using your Question. B. & W. write: Bun-Meat-Brand-Flour through all of last winter, and found it satisfactory in every way. We have been using also your Freeze-Em Pickle. Since hot weather began our sausage has soured. We have lost over 100 Ibs. of sausage through its souring. Can you tell us what is the probable cause of our sausage becoming sour? &

(Copyrighted by B. Heller

Co.; Reprint Forbidden.)

Answer. We will say that the cause of your sausage souring may be due to several things. Either your grinder has become dull, causing the meat you run through it to heat in the grinding, or it may be due to the fact that the meat was not cold enough to prevent

it

from heating while- being ground.

Another cause for trouble of this kind is in the mixing machine. In mixing meat too much, a conforced

into the meat, during the warm seasons of the year. During hot weather it is advisable to grind a small quantity of ice with the meat to keep it cold.

siderable

which

We

quantity of air

will often cause

it

is

to sour

also advise the use of our

"A" Condimentine

preparation. This is a very useful product for keepIt is entirely ing in condition all fresh sausage. harmless, containing no substances injurious to health. Complies with all pure food laws.

We meat

are quite positive that you are souring your in the grinding, or in the mixing. Please let

us know if you have a mixing machine, or whether you mix your meat by hand. If you have no mixing machine you are souring your meat while grinding it. You should mix ice with your meat before grinding it. Grind the meat and the ice together, and use "A" Condimentine. Your troubles will then disappear. 194

.

LJ.

SPICED BEEF W. C. K. writes: I was very much interQuestion. ested in your magazine "Success With Meat" and wish you would send me a formula for the making and curing of Spiced Rounds of Fresh Beef. In our city we have a great demand for spiced beef and I want the very best formula obtainable, which I know you can furtiish' me. I have used Freeze-Em-Pickle for a good many years and always get splendid results from its use.

We

Answer.

are very glad that you like "Success to learn you have obuniformly good results with Freeze-

With Meat," and are pleased tained such Em-Pickle.

To make less beef

follows 5 5 1 2 6

rolled spiced beef take 100 Ibs. of boneplates and cure them in brine made as

:

gallons of cold water. Ibs.

of

common

salt.

Freeze-Em-Pickle. Ibs. of granulated cane sugar. to 8 ounces Zanzibar Brand Corned Beef SeasonIb.

ing.

Cure the plates in this brine 10 to 20 days in a The temperature should not be higher than cooler. 42 to 44 degrees Fahr., but a temperature of 38 td 40 degrees is better for curing purposes.

The Zanzibar Brand Corned Beef Seasoning gives a delightful flavor to the brine. After the meat has been fully cured in accordance with the above formula sprinkle some Corned Beef Seasoning on the meat; then roll the mea* and tie it tight with a heavy string. Some people also like a garlic flavor and if desired a small quantity of Vacuum Brand Garlic may be added to the brine or sprinkled over Where you want to the meat before it is rolled. cure rumps or rounds of beef that weigh from 12 to 25 Ibs. each, we advise that you pump them just the same as a ham would be pumped with a

pumping brine made

V2

as follows:

of Freeze-Em-Pickle. 1 lb. of pure granulated sugar. 2 Ibs. of salt. 1 gallon of water. lb.

By following the above suggestions carefully you should have no trouble in turning out delicious corned beef. 195

HOW

SOUR HAMS

TO PREVENT.

"Have you any chemical comQuery. F. B. writes: pounds that will help us to take care of some sour hams? We have some hams that are just a little sour and thought perhaps you would help us in the matter."

We

do not prepare anything which would help The trouble arises from imperfect curing and the only time that we could have been of help to you would have been when you commenced to put the hams in the pickle; we could have then given you full instructions for pickling the hams in such a way that they could not have soured. In nearly all In your case cases the souring is around the bone. it is best to cut out the bone and trim away the sour meat. After being thus carefully trimmed, they can be rolled, tied and sold for boned hams. You can always avoid the danger of sour harns by exercising extreme care in properly chilling the meat before curMost all souring arises from the fact that the ing. meat is not chilled through to the bone. If all the animal heat is thoroughly removed before curing, the hams will come out of the pickle cured all the way Ans.

you

in the least.

through. If you will follow closely the directions contained in our book, "Secrets of Meat Curing and Sausage 7 Making/ you will never have trouble with your hams. We take great pleasure in sending you a copy of this book free of charge.

FREEZE-EM-PICKLE LEGAL EVERY-

WHERE. Query.

S. G. Co.:

Freeze-Em Pickle, Pure Food Laws.

if

You

will please send us

you can {guarantee

it to

a 500-lb. barrel of comply with the

Ans. Shipment of 500 Ibs. Freeze-Em-Pickle, which you ordered by mail, went forward today. We beg to inform you that this product complies with requirements of all Pure Food Laws and is perfectly We know that you will be legal to use everywhere. The Freezehighly pleased with Freeze-Em-Pickle. Em-Pickle process of curing meat gives it a uniform bright red color and a sweet sugar cured flavor and enables it to retain all of its albumen. It also prevents the meat from drying up and hardening when

fried or cooked, or from crumbling when sliced up after being cooked. It may be used in the brine, or it can be sprinkled dry over the meat before it is packed for storage. See our directions for using it.

MAKING SOAP FROM RENDERED FAT C. J. B. writes: Can you give me a formula Question. for making soap? I have a surplus stock of rendered fat that I would like to convert into soap.

(Copyrighted by B. Heller

Answer.

making

We

*our cold water over them? This also has a bearing

on the case. Watch carefully all of the above points and you will not have any more trouble. Refer to our book. 198

OLD BARBELS INFECTED WITH GERMS WILL CAUSE ROPY BRINE W. & Sons write: Can you advise us about Question. our corned beef pickle ? We made it according to directions given in your book, "Secrets of Meat Curing and Sausage Making." But our brine gets "ropy" as you call We use pure cane sugar. We keep our cooler at 38 to it. 40 degrees Fahr. 3 and are at a loss to know what is the cause of our trouble. Please advise us in this matter. (Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Answer. Ropy brine can come about even when pure cane sugar is used in curing. This condition is caused by germs which develop in the brine and cause the brine to thicken. You will find that the barrels which contain your brine are infected with germs. The best way to get rid of these germs is to first empty the barrels; then put the barrels into a vat and boil them. Also scrub the barrels inside and outside. For this purpose they should be rinsed with boiling water to which has been added Preeze-Em, 4 ounces to each gallon, and afterwards a last rinsing with our Ozo washing powder, or soda, in the water that you use for washing the barrels. After the barrels are thoroughly washed and rinsed with cold water, they should then be put out of doors where the sun can shine upon them and in them for several days before they are again used and placed in the cooler.

Barrels in which corned beef is cured should be of hardwood. If you are using a syrup barrel or a molasses barrel, you will find that the pores of the wood have become filled with syrup or molasses, which causes the brine to become thick. We think this is the cause of your trouble.

made

The best 'barrels to use are tierces that are made of oak, such as lard is shipped in by the packers. The wood of these tierces becomes saturated or filled with lard, and the lard prevents the brine from peneBe sure that trating or soaking into the wood. whatever barrels you use are made of hardwood, and not of white wood or other soft wood, of which many kinds of barrels are made. 199

Sc

HOW TO MAKE

FERTILIZER

BEEF BLOOD

Question.

J.

E.

P.

writes:

Please

tell

FROM me how

to

and handle beef blood so as to make fertilizer out am killing from ten to fifteen head of cattle each thus have quite a quantity of blood. and. week, Answer. Blood in a packing house is handled as It is first drained from the killing floor follows: utilize

of

it.

I

and when the vats are filled, live steam is turned on and the blood is boiled until congealed. It is then put in large powerful presses and all the water pressed out, the congealed blood remaining in the press cloth. From the presses it is put through. a fertilizer dryer and then is known as dried blood. Where you only kill 10 to 15 head of cattle a week, it would not pay you to dry the blood in this way. A very fine fertilizer, however, can be made from the blood either for your own use or to sell by boiling the blood in a kettle over a fire or else putting it into a tank and blowing live steam in it; then separate from the water as best you can and mix with black The earth, spreading it out thin in the sun to dry. boiled blood should be mixed with about its own This makes a wonderful weight in black earth. fertilizer and ought to bring you many extra dollars. into vats

ICE VS. ICE MACHINE IN SMALL PLANTS Query. F. 8. writes: "I would like to know if an ice machine can be had small enough for a retail meat market and would it be profitable to take the place of an ice box? If you can do so, please give me this information and where I can get the ice machine. Ice here for a summer's use will cost about $75."

Ans. You state that the cost of ice for the summer season in your market would be about $75.00; therefore, it will not pay you to put in an ice machine, as the cost of operating such a machine for an ice-box would be a great deal more than $75.00 for the season. For instance, if you could obtain electric power or a gas engine for operating the ice machine, you could figure on using at least $7.50 to $10.00 a month for power alone. In addition to this, you would have the expense of repairs and the wear and tear on the machinery, also the cost of ammonia and the interest on your investment. For a small plant, it is always cheaper to use ice for an ice-box, when it is possible to secure the ice at a reasonable figure. 200

WHAT

THE DIFFERENCE BETWEEN POTATO FLOUR AND BULL-MEAT BRAND SAUSAGE BINDER? IS

QUERY. J.G. Co. writes: Will you kindly state the difference between your Bull-Meat-Brand Sausage Binder and Potato Flour, as we have received several circulars from you on Bull-Meat-Brand Sausage Binder and have always been using potato flour heretofore, and if you will explain to us the difference, and if your Bull-Meat Sausage Binder is better for us, we will be glad to use it.

The

Answer.

difference

between Bull-Meat-Brand Sau-

sage Binder and Potato Flour

potato flour

is this,

is

made

from potatoes and the absorbing properties of a pound of potato flour or potato starch are much less than you would If

imagine. this

you

will take a gallon of

water and put into

water one pound of potato flour and

one hour,

all

let it

stand

for

Flour will have settled to the

the Potato

bottom and you can pour

off the gallon of

water and then

weigh the pound of potato flour and you will be surprised that

up

it

will

less

weigh

less

than two pounds,

it

will

have taken

Also make a

than one pound of water.

test

by '

putting one pound of Bull-Meat-Brand Sausage Binder in

and you will find that the pound of BullMeat-Brand Sausage Binder will have absorbed almost the

a gallon of v/ater

You can

entire gallon of water.

easily see

by making

test the difference in the action of the flours

different kinds of sausage.

used

sage Binder

is

the sausage

is fried

it

When

in

will try the

you and make a test, you

readily.

er

it

and then when

flour.

Bull -Meat- Brand

and juice in the meat and the meat and it does not fry out so

Sausage Binder absorbs

If

fat

looks different and tastes different

than sausage made with potato

tends to hold

in

Bull-Meat-Brand Sau-

helps to hold the

it

this

when used

fat

Bull-Meat-Brand Sausage Bind-

will prefer 201

it

to potato flour.

Sc CAUSE OF BOLOGNA DRAWING WATER AND BEING SHORT GRAINED. "Will you kindly answer Query. J. L. B. writes: the following questions: First, What is the cause of bologna drawing water while being cooked? Second, What is the cause of short grain bologna?"

Ans. We do not exactly understand your first question and cannot tell whether you mean that moisture draws out of the Bologna or whether water draws into the Bologna. As a rule, when the Bologna is cooked, especially in water that is too hot, it will shrink very much, become dry and crumble and break up. This The effectually answers your second question also. trouble you are experiencing is due to your method of making Bologna, which is not exactly right. In the first place good Bologna cannot be made without the use of a binder like our Bull-Meat-Brand Sausage Binder. binder and absorbent of this kind causes the meat to hold together. It also makes the juices of the meat remain in the Bologna. When Bologna does not properly bind, it shrinks up and gets watery inside. This is- owing to the fact that the meat does not hold together properly and the water, instead of being absorbed right into the meat as it should be, gets between the small particles of meat and separates them. If you use our Buli-Meat-Brand Sausage Binder and follow the methods set forth in our book, "Secrets of Meat Curing and Sausage Making," you will never have any trouble from your Bologna breaking up or getting crumbly or watery, as you call it.

A

CAUSE OF LARD FOAMING WHEN USING LARD PURIFIER. Query. W. & Son write: "Will you kindly tell us 'what, in your opinion, accounts for our lard foaming after treating it with your B. Heller d Go.'s Lard Purifier when placed in the frying pan? Our customers are complaining about this feature* although the lard is nice and satisfies them in every other respect."

Ans. The complaint which your customers make concerning the foaming and spluttering of the lard is in all probability due to the fact that all the water was not separated from the lard after treating^ the lard. 202

GH CCAC3O. Whenever lard is treated with our Lard Purifier, it must be heated hot enough and allowed to stand long enough so that all the water separates and settles out to the bottom. If this is always done, the lard will not splutter when used in the frying pan.

IMITATION BULL- MEAT-BRAND SAUSAGE BINDER. W.

writes: "l find that I have been imposed upon QUERY. G. by a salesman with a binder which is claimed to be Bull-Meat Binder. Owing to the fact that I have not been able to get satisfactory results from the use of it, I have examined the package closely, and find that the labels are not the same as yours. I enclose a rough drawing of what this label is like and would like to know it the foods are of your manufacture. It doesn't act like your Bull-Meat Binder and I have had very poor success with it: in fact, so very poor that I have sent it back to the jobbers and told them that I

could not use

it."

You most

Answer. certainly received an imitation of Bull-Meat-Brand Sausage Binder. The very fact that the preparation you received failed to give satisfaction was, in sufficient to convince you that you had been imposed upon, as Bull-Meat-Brand Sausage Binder always produces excellent results. Your idea of examining the label is the proper one. Bull-Meat-Brand Sausage Binder It has its is not only a Binder but also an Absorbent. Flavoring Qualities as well as its tendency to Bind and itself,

Blend the Juices of the Meat, thus absorbing those constituents that enables Bull-Meat-Brand Sausage Binder to give sausage such a Delicious and Superior Flavor. When our goods in the future, we would ask you to purchasing

kindly examine them closely upon their receipt to see that you are receiving the Genuine and nothing but the Genuine.

a

In this

lot of

way

Sausage

it

will not

be necessary

in order to find out that

you to spoil you have been

for

imposed upon by irresponsible imitators who try to pirate our goods. Never use any goods shipped you until you

have examined them closely to see that the name of B. Heller & Co. and no other is upon the label. 203

Sc

HOW

TO CONSTRUCT A MODERN SMOKE HOUSE.

Query.

The

S.

P.

Co. asks:

"Would you kindly

us, and we will gladly pay you for the information, to construct a modern, up-to-date smokehouse?"

tell

how

Ans. We will be very glad indeed to tell you all about this subject without charging you any fee. We are always glad to tell customers or prospective customers how they can profitably conduct their business and make money. As you are located in California, where the weather is always warm, the building of a smoke house becomes simple, because the smoke house will not sweat like it does in a climate where the weather gets cold in winter. Here in the Middle West, or farther East, it is more difficult to get a good color on meats smoked in a smoke house in winter. One of the principal points to be considered in laying out your plans is to get the proper height, and the higher you build your house and the less floor space it occuAn 8x10 or an pies, the better will be your results. 8x12 foot house gives the best results. In this you could put an arch about nine or ten feet from the ground, and under the arch smoke your fresh sausage and above it smoke the meat. In this way the heat and smoke used for the sausage would also be utilized for smoking the bacon and hams and none would be wasted. If you build the way we have indicated be sure and put ventilators right above the arch so that cold air can be let into the smoke house during the real hot weather. If your fire gets too hot, you can feed cold air to the interior chamber, and if your smoke house is tall you can create a good draught and will soon get up a circulation which will cool the air so that A smoke house the meat will not shrink too much. built for simply two tiers of meat, that is, two rows, is better than one built wider. The walls of your smoke house can be built either of brick or wood, whichever you prefer, brick being the safer of the two. If you do not intend to smoke fresh sausage but only bacon and hams, it is unnecessary to put in an arch. In that case simply construct some iron bars about eight feet above the fire and on top of these put a heavy iron screen, so in case any hams should fall that they do not fall into the fire. Of course, you know that many smoke houses catch on fire and burn up, due to not having an iron screen above the fire and by meat falling directly into the fire. 204

LJ.S.A. PREVENTING PORK SAUSAGE FROM SOURING IN WARM WEATHER QUESTION. W. G. F. writes "I make my own sausage, using your Bull-Meat-Brand Sausage Binder and your Sausage Seasoning. My sausage is good when it is fresh-made, but it soon :

becomes sour trouble

in

warm

"What can

weather.

I

do to prevent this

?

(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Answer.

The

best and easiest

way

to

overcome the

you report about your fresh pork sausage souring in warm weather is to use our "A" Condidifficulty

mentine.

pounds

In

of

making your sausage, for each 100 meat add % to 1 pound of Heller's "A"

Condimentine.

This will prevent fresh pork sausage from turning gray and souring for from eight to ten days, according to the temperature in which the

sausage

is kept.

"A" Condimentine dition, so that it

may

be shipped,

considerable distance and

still

Your sausage maker

color.

pork sausage in con-

will keep

if

necessary, for a

retain its

own

will find this

natural

method

of

keeping fresh pork sausage from souring for a reasonable length of time in

warm weather

of great

advantage and save you from severe losses. "A" Condimentine is legal to be used under the National and all

State Pure

have

to

Food Laws.

The sausage does not

be labeled to show the presence of "A" Con-

dimentine.

We

will be pleased to

have you try out

our recommendation for retarding fresh pork sausage

from souring and report

to us

early date. 205

your success at an

IS

FREEZE-EM PICKLE LEGAL TO USE?

W. K. I am a butcher and sausage maker, and also many hams and bacon. I have used a good bit of your Freeze-Em Pickle and am well pleased with it, and I wish to ask if it can be used with safety under the new pure food laws. That is, the new state food law. The man I have been getting Freeze-Em Pickle from says "Yes" and the State's Attorney says JVo," so J write you and would like to have you explain the situation and oblige. Query.

cure a great

tl

Ans. Beplying to your recent favor it affords us pleasure to advise you that Freeze-Em-Pickle does comply with the requirements of your new state food law, and that you need have no fears in continuing it use. In fact, Freeze-Em-Pickle complies with the requirements of all the state food laws, as well as with the regulations under the National Pure Food Law, and it is being used all over the U. S. It is evident that the State's Attorney confuses Freeze-Em-Pickle with, the preservatives which are prohibited under your new All antiseptic, preservatives, for the purstate law. pose of keeping fresh meat fresh and meat food products in a fresh condition, are positively prohibited under your new state food law. Freeze-Em-Pickle does not come in this class. The ingredients of which Freeze-Em-Pickle is composed have not been ruled against by any of the pure food laws. "We are pleased to hear your praise of Freeze-Em-Pickle, although this is the universal report we get when it is properly used. enclose a circular concerning its use, which you may not have seen, and this will give you further information concerning the manufacture of Bologna

We

and Frankfort Sausage, Corned Beef,

We

also etc. enclose circular concerning our Bull-Meat-Brand Sausage Binder, which is unquestionably the best Binder on the market. This also complies with the pure food law. So does our Vacuum Brand Garlic Compound and our Pre-

pared Sausage Seasoning, and Bed and White KonWe will be pleased to hear from you Whenever we can be of further service to you. servirungs-Salt.

206

ADVICE TO A PACKER

WHO WAS

DECEIVED. & W.

complain that a firm to whom they gave an order for of Freeze-Em Pickle and a barrel of Bull-Meat Sausage Binder, sent them 25 pounds of an inferior substitute and a barrel of flour which was an imitation of Bull-Meat Sausage Binder The firm states that they did not know very much about how N.

25

pounds

the label of Freeze-Em Pickle looked and, therefore, did not notice the fraud until after they had used some of the imitation. They ask what they should do about it.

Ans. Beturn the goods to your jobber, even though you have used half of them inform him that you will not pay for the goods on the ground that you did not order them, but had ordered B. Heller & Co. '$ goods, and that you will in future buy your goods from such films as will send you what you want and order. This is a simple remedy for the trouble which you have. ;

ADVANTAGES OF STEAM-JACKET KETTLE IN RENDERING LARD. Query. C. W. F. asks: Is there any advantage in rendering lard in a steam-jacket kettle f

other.

Both a caldron and a steam-jacket The best lard is made in one or the steam tank in which the fat is put, and the

There

Ans. kettle

work

A

is.

well.

steam turned right into

it ;

will not produce as

good

lard as either the caldron or the steam-jacket kettle. The stearn mixes right with the lard and the latter

therefore contains a large amount of moisture and the lard does not keep well. Another disadvantage is that

water used in the boiler

is

boiler is not cleaned once a

a bad smell.

not always pure.

week the water

Steam made from

this

If the

have water and turned will

into lard can not be expected to improve its flavor,

even though

it should not actually harm it. Those large numbers of hogs usually have a steam tank for making steam rendered lard and a steam-

who

kill

jacket kettle for making their finer brands of kettle rendered lard. 207

SEASONING FOR SAUSAGES. T. U.: Will you please send me a copy of your Query. book, "Secrets of Meat Curing and Sausage Making." I have always used the following seasonings in my sausage: Pepper, summer savory and sage, and would like to know

you can recommend anything to me which will give the sausage a better flavor than these spices will. Any information you can give me in the seasoning of sausage will be very much appreciated. if

Ans. The Seasonings which you have been using are being used by a good many Sausage Makers, but a real fine flavored Sausage cannot be made with them. If you wish to increase your Sausage trade right along, and want to make Sausage that your trade will relish and enjoy, you must use the very finest Seasonings obtainable, as the Seasoning really is the life of the Sausage. We are manufacturing the Zanzibar Brand Sausage Seasonings, which we make for all kinds of Sausage. These Seasonings are made after secret formulas which have been in our family for a good many years. The flavor that these Seasonings impart to the Sausage is something very fine; it must be tasted to be appreciated, as we cannot describe in a letter what the flavor really is. It is a peculiar combination which everyone likes and it is something that will soon increase your Sausage trade. Zanzibar Brand Sausage Seasonings are manufactured from only high grade Spices and we guarantee them to be absolutely free from any adulteration. are sending you our circular and price list and would be pleased to receive your order for any quantity that you may desire, and we will say in advance that when you once use them you will never again want to make Sausage without these Seasonings.

We

SOLE MANUFACTURERS OF ZANZIBAR CARBON. Query.

C.

of Zanzibar

& K. write: Carbon f"

"Are you the

sole

manufacturers

Ans. Yes, and we were the first to put a preparation of this kind upon the market. 208

QUICKEST

WAY

TO CURE MEATS.

W. & B. write: Our capacity for curing meats Can you give us a the want of room. or a recipe that will give a good curje in the formula We would like something that is shortest possible time? Query.

is

limited for

reliable.

Ans. Our Book, ec Secrets of Meat Curing and Sausage Making/ will give you all the information in reference to curing meats which you may desire. The curing period can be greatly shortened by pumping the meat. It will also give you a better article. Our book, which is mailed to anyone requesting it, free of charge, will give you full directions for pumping, and also the 7

formula for making the pumping brine. By following the instructions which this book contains, you will be able to turn out the finest kind of mild cured and sweet pickled meats, which will have a delicious flavor and a fine color. It will be necessary, however, for you to fully carry out our directions in reference to chilling meats and overhauling them, also the temperature to be maintained during the curing period.

DIFFERENCE BETWEEN FREEZE-EM AND FREEZE-EM-PICKLE. We have "been using some of your Query. L. B.: goods and notice that you speak of Freeze-Em-Pickle for Is this product the same as Freeze-Em f curing meats. We have been getting our goods from our jobbers, and in We their catalogue they also speak of Freeze-Em-Pickle. would like one of your books on the secrets of meat curas and we are and methods curing, young of smoking ing in the curing of meats yet and would like all the information possible.

letter received and we are pleased you have been using some of our goods and find them very satisfactory. You say you have read of our Freeze-Em and also our Freeze-EmFickle, and you would like to know whether they are both the same. They are not the same. Before the various pure food laws went into effect, we sold Freeze-Em as a preservative, also as a cleansing agent. As so many of the pure food laws objected to the use of preservatives, we discontinued selling Freeze-Em as a preservative, and now sell and recommend it as a cleans-

Ans.

Your

to note that

ing agent only. 209

Sc Freeze-Em-Pickle is an entirely different preparation. This was placed on the market with a special view to supply the butcher with a preparation that will comply with all food regulations under all food laws. Freeze-Em-Pickle is to be used for curing all kinds of meat, such as hams, bacon, corned beef, bologna trimmings, pork sausage trimmings, and meats of all kinds, and it is also excellent for use in chopped beef, to keep it in a fresh condition. Freeze-Em-Pickle is not a

Chemical Preservative.

DIFFICULTIES WITH CURING BRINE AND HOW TO OVERCOME THEM. & Co.: We are so situated that we have water that we use in our brine. After boilWe ing it we run it into a cooling tank and let it cool. have made some experiments with your Freeze-Em Pickle and like it to cure very well, and have decided to adopt its use in the curing of all of our meats. Now, what we want to know is, can we dissolve the Freeze-Em Pickle in the boiling hot water and then cool it and run it through coils the same as we do now with the water? Query.

W.

8.

to boil all the

Would the heat affect when full hold 6,900 Ibs.

the of

Freeze-Em Pickle?

medium

sized hams.

Our vats According

and the amount of water to boil at would require 58 pounds of Freeze-Em Pickle. What we want to do is this: we do not want to weigh the Freeze-Em Pickle for each vat, but simply want to make a large quantity of brine and then run the prepared brme on to our hams. We have been using saltpetre and molasses for our brine and we are having trouble with it getting ropy and stringy. Will syrup answer the same as molasses or sugar, and is New Orleans molasses the best, or should granulated sugar be used entirely? Kindly let us know what you consider the best for hams. Ans. First of all, we advise that after the water is boiled, that it is allowed to settle and precipitate so that all the solids will settle to the bottom of the settling tank. It should settle at least 24 hours before the solids will have separated and gone to the bottom. Then the water should be drawn off, but not from the bottom of the tank, but at least a foot from the bottom. The water that will come off from above will be nice and clear. This water should then be run into another tank, called the mixing tank, in which the sugar, salt and Freeze-Em-Pickle should be dissolved; to the size of the kettle

one time,

it

tL JL l_ CT-T this

make

will

-/T-^.

T IL L^t

I,

L

I.

CIS

Z3.

the stock brine which can be run

down

over cooling pipes, so as to chill it properly before it is put on the meat. The reason the brine that you are making becomes ropy is that you are using the wrong sugar. If you will use absolutely pure the

into

cellar

granulated sugar or absolutely pure

syrup made from

granulated sugar you will have no trouble from ropy brine. strongly advise the use of nothing but absolutely find that it gives the best repure granulated sugar.

We

We

more than the unrefined product but you get less vegetable substance in your brine, and the brine will therefore keep much longer. The brine in which hams have been cured can be used a second time for curing breakfast bacon, and the breakfast bacon will be even sults.

It

costs a

better than

if

little

put into fresh brine.

As your

vats are large,

the meat will pack very tight on the bottom, and we wish to caution you to be sure and overhaul your meat promptly five days after it is per directions in our

packed and continue overhauling as book on curing meats and making

sausage. If you follow these directions you will not hav& any ropy brine or any spoiled meat, but all your meat will come out uniform and will have the proper flavor.

TOUGH AND SALTY CORNED BEEF. Query. E. W. G. writes: I have had complaints from several large institutions I serve that my corned beef i&

tough and too

salty.

I

would

like

to

Know about what

It is only reproportions of salt and saltpetre to use. cently that I have had these complaints, in fact, I have been in the retail business for about ten years and have been very successful with my corned beef.

Ans.

If you will use the following in curing plates, etc., for corned beef /you will have no trouble. Use for 100 Ibs. of meat: Five pounds of common salt, 1 Ib. of Freeze-EmPickle, 2 Ibs. of best granulated sugar, 5 gallons of cold water. Cure the meat 'in this brine fifteen to thirty days/ according to weight and thickness of the pieces. If you are taking pieces out of the brine from day to day and adding others, you should keep up the strength

rumps, briskets,

211

sm

Be.

of the pickle to sixty degrees by adding a small quantity of Freeze-Bm-Pickle and salt from time to time as you withdraw and replace the meat. One of the first essentials to producing first-class corned beef is to be careful about the temperature during the curing period. An even temperature of 38 degrees Fahrenheit If is always the best for coolers and for curing meat. maintained at this degree, there will be no trouble from taking on too much salt, provided, of course, the meat has been properly chilled through before placing it in the brine for curing. In order to produce a good cure, all the animal heat must be extracted from the meat before it is packed, otherwise it will become soft and spongy in the brine, and pickle-soaked.

KEEPING HAMS AND BACON SIX MONTHS. Query. A. J. M. writes: I would like to know how to keep hams and bacon in first class shape for the next six months without their getting mouldy and with the least possible shrinkage.

Ans.

There

and bacon for

is

no practical method for keeping hams

so long a time after they are

smoked

without their getting mouldy. There is a method for keeping them in sweet pickle for any length of time, provided you have cold storage facilities. All kinds of pickled meat if stored in a cooler in which the temperature is kept down to 28 degrees can be kept in this cooler for a year or even longer, and when removed will come out like fresh cured meat. Hams and other meats are often purchased when the market is low and stored in a freezer and kept here until such a time that they are in greatest demand and will sell at the highest price. At a tejnperature of 28 degrees the meat will not freeze after it is cured, and the brine, of When course, does not freeze at that temperature. meat is taken out of such cold storage to be smoked, it should be first soaked from three to five hours in fresh water, and then washed and smoked the same as regular fresh cured meat. Farmers often bury their smoked meats in their oat bins, and are enabled to keep them in good condition for some time, but this is a method which, perhaps, does not suit your purpose. It is best to keep the meat in sweet pickle until you are ready to smoke it, as this will insure a much better article.

i.

U. S;

USES FOR DRIED BEEF ENDS. "Can you inform me the best C. E. C. writes: profitable way for disposing of my Dried Beef Dried I am in the sliced Beef business and have Thanking you in advance." of using up my ends.

Query.

and most ends? no way

Ans. There are three ways for disposing of beef ends to advantage and profit. They may be ground up in an Enterprise Chopper and sold to hotels and restaurants for use as Minced Dried Beef to be prepared and served in cream. They can also be sold to concerns engaged in the baked bean business, where the ends can be cut up and baked with pork in the beans. Restaurants can also "use dried beef ends to excellent

advantage by putting them in soup. They will give a delicious flavor to all kinds of soups, if boiled at the same time with other soup meats.

HOW

TO PREVENT HAMS FROM SOURING IN THE HOCK.

C. F. G. Co. write: "We have a lot of hams we put down in dry salt to cure about six or seven and have that they have become we discovered ago,,

Query. that

weeks

tainted in the hock } while the balance of the piece of is

all

right.

overhaul these

meat

Can you tell us any way to rehandle or hams to save them? The front or butt end

ham is sound and all right and sweet; the bad part and around the hock end or leg end. Could this and odor be removed and the meat made sweet by putting these hams down now in a strong salt brine and of the in taint

is

punching holes in the hock end of the pieces so that the brine could quickly get into the tainted part? Would salt brine save them now? We will thank you for any advice or plan of action that will help to save us from loss."

more difficult to cure hams by the dry than it is by the brine process. If these hams had been pumped before packing them in the salt, there would not have been so much danger of shank sour. Hams being very thick, it takes a long time for Ans.

It is

salt process

the salt to draw through them; therefore, if they are first pumped and packed in dry salt, you can readily see that the salt draws through quicker and thus gives them a chance to cure from the inside as quickly as they would cure from the outside. Ou v under one condition can you pump these hams, make them sweet and save them. For instance, if the hams are taken from 213

Sc the salt and upon trying them with a ham trier they are found to be sweet but turn sour when they are placed in the smoke house, then you can save them. Such a condition would show that the hams are not fully cured around the bone and around the shank joints. In that event, they can be pumped with pickle and fully cured around the bone so that they will not sour when placed in the smoke house. It is necessary to explain that meat is frequently perfectly sweet when In such it comes out of cure, but it is not fully cured. a condition when it is placed in a warm smoke house, it will sour in the smoke house. This, of course, can be avoided by fully curing the hams. If, on the other hand, the hams are already sour and tainted when they come out of the cure, whether it be dry salt or sweet pickle, then nothing can be done with them to make them sweet. Meat once spoiled, remains spoiled. If the hams are sour when they come out of the cure, but sour only in the shank, then the proper thing to do is to cut off the shank; in other words, cut off all the sour or tainted meat and use the butt ends for boiled hams. You can boil and slice them and sell them in your store. You must be careful to cut off all the

tainted parts because any of the tainted meat which is left will taint all the rest of the meat when the butt is boiled. You, of course, understand that during the process of boiling, the good meat will absorb the taint from the bad meat. We regret that you did not write us for advice before you began curing the hams, as we would have advised you to cure in brine. We will send Secrets you by mail, free of charge, our book, entitled of Meat Curing and Sausage Making/ 7 which covers every point that its title indicates. The advice given in this book as to the handling of meats, you will find very valuable and covers the whole ground, from the condition of the animal before killing to the handling of the meat through the chill room and through the We call your special attention entire curing process. to the various articles for curing meats, which will ' '

give you the temperature for curing, how to overhaul the meat, how to pump the meat and how to make the brine for pumping. Full directions for curing the hams you will find carefully indexed. By following the advice given in tnese pages, you will have no loss from the souring of meats, but on the contrary, will be enabled to turn out meat of the highest quality possible.

BUILDING A COOLER. I Have about completed a Query. TP. G. U. writes: cooler except the floor and am undecided whether to make it of plank or cement. I thought you could give me the desired advice. One room is 16 feet square inside; 7 feet to joist with 7 feet of solid ice above, or about 50 tons capacity. The walls are 2 feet thick; 8 inches sawdust, 4 inches dead air space, 8 inches sawdust, with four thicknesses of one-inch boards, thus making the 2 feet. The building has these walls on all sides and partitions. I expect to use the drip from the above to cool another

room, 8 feet by 16 feet inside, and will have the water run around this room in gutters (sheet iron) fastened to the wall. J want this as dry and as free from mould and dampness as possible and, therefore, am not sure as to whether a cement floor will be what is needed, though it was my intention to use cement. There is a 2-foot stone wall under the cooler which sets on sand this sand havThere ing been washed up at times past by the lake. are now fifty tons of ice over the cooler and back of this is an ice house, 16 feet square, inside filled with ice U This makes the building 20 feet wide by 48 feet high. For ventilation a four-inch feet long, by 20 feet studding. square flue will run from the bottom in one corner and from the top in the opposite corner of the cooler to the top of the roof, and above it, acting as chimneys. I want to use these coolers for fresh meats, packing hams and bacon, storing eggs and most anything that there is any money in., which requires to be kept in good condition.

Your advice Ans.

will be appreciated.

You

are building your cooler on very good However, we would advise the use of cement for the floors. It will be found much better than wood, much purer and cleaner, and withal much drier. You speak about putting two ventilators in your cooler, which is all right, but you should be sure to provide these ventilators with slides, so you can shut them off and regulate the ventilation according to your wishes. Of course, you understand that it is not well to have the ventilators open all the time, as it would result in quite a loss of ice. The ventilators should be open only when the room needs ventilation, which will plans.

be at well-defined periods, or varying according to the amount of material in storage. Your plan of using the drip water of the ice and running it in pans will work all right. We have seen this method applied, and it

Be sure to use galvanized satisfactory. iron gutters for the pans, not sheet iron, as it will rust easily. was always

215

WHY BOLOGNA

"

TAKES WATER " IN

COOKING. Query. H. P. writes: "Sometimes I have bother with my bologna taking water when cooking them. Can you tell me what to do to prevent this trouble?" Ans. The difficulty you mention is caused by the sausage not being properly boiled. Ordinary round or long Bologna should be boiled in water of 160 to 170 degrees Fahrenheit for about thirty to forty minutes, and thick, large Bologna should be boiled in water of 155 to 160 degrees for from three-quarters to one hour, according to the size. If the sausages are very large, it will take from one and one-quarter to one and one-half hours to cook them properly. After sausage of any kind have been cooked, they should be handled as follows: Pour boiling water over them to wash off all the surplus grease that adheres to the casings, and then pour cold water over them to shrink

and' close th.e pores of the casings. This is very important and should be closely observed by all packers and sausage makers who wish to have their sausage look nice and keep their fresh appearance. The shrink-

age and quality of cooked Bologna depends considerably upon the temperature in which they have been boiled. It is very necessary for every man who cooks sausage to use a thermometer.

WHY BOLOGNA SHRIVELS. Can you tell me the reason bologna Query. T. B.: shrivels when it is taken from the hot water? It looks until it cold. gets fine Ans. There are several reasons why your bologna might shrivel when taken out of the boiling water. First, it might be that you do not cure your meat right before the bologna is made, and second, you probably do not use the right kind of a binder, and third, you probably boil the bologna in too hot water. If when the meat is cured properly and you do use the right kind of a binder, the bologna shrivels when taken out of the boiling water, it is because you are boiling it at too high a temperature. Before making bologna you should sprinkle Freeze-Em-Pickle over the meat and leave it for a few days. We refer to our instructions for preparing bologna trimmings, which will be found in our book, ' l Secrets of Meat Curing and Sausage

Making.'

7

216

l"-***"f^-fl"l ADVICE ON CURING HAMS AND BACON. Query. E. A. 8. & Co. write: I have taken a barrel of meat, hams and shoulders, which I cured in my ice box after your instructions, and I wish to say that it is as My ice box holds fine as was ever produced by anyone. well, standing at from 38 to 39 degrees, but it is small and only has room for one barrel in it. I have made arrangements to try packing in the house this winter. I have a closet made of brick on both sides and by prope* ventilation in cold weather so as to keep it from 35 to $0 degrees, I think I can save hams all O. K. in tierces. I have about I ten oak tierces for the purpose. (Is that all right?) have an old ice box in the rear 8x8 feet with a good roof on it, walls filled with sawdust. I would like to know if I can fill this with hams and shoulders when the weather gets cold and just dry salt them. Can I save them by just letting them stay there all winter until next spring f I can put in a layer of hams and cover them with salt, then put in another layer and cover with salt, and so on until I fill it. I would like your opinion and advice as to these methods. I kept side meat this way last winter just leaving it in salt.

Ans. If you keep the temperature of the small room which you mention at from 35 to 40 degrees it will answer the purpose for curing. The oak tierces for

curing are all right provided they are new. We advise that you wash them out with scalding hot water, so as to get rid of the oak taste. If the tierces are not new, then you must make doubly sure that they are scalded out thoroughly and at the same time you should use our Ozo for cleansing them.

The old ice-box which you mention can be used for dry salting hams and shoulders when the weather gets You cold, provided you do not let the meat freeze. must not let the temperature get below 35 degrees, because at a lower temperature, meat will not take on salt. Hams can be dry salt cured just the same as side meats, but when hams are very thick, we would advise that you pump them. Our book, "Secrets of Meat Cur" will give you full informaing and Sausage Making, tion as to the pumping process and a formula for making the pumping brine. Hams are very seldom dry salt cured; they are nearly always sweet-pickle cured. A sweet pickle or sugar cured ham has a much finer flavor than the dry salt cured ham. If you pack side meat properly and overhaul it regularly until it is fully cured, and if you keep the temperature of the curing room at about 38 degrees, you will have no trouble in keeping dry salt meat in salt all winter. Of course if you keep it in salt 217

Our book on curing it will get very salty. will give you full directions for dry salt curing. Hams, after they are fully cured in brine, can be rubbed with salt and kept in a cooler for several too long,

meats

months, and if desired, all winter, but the shrinkage will be great and they will take on salt and might become too salty for your trade.

WHY

OIL SEPARATES

PROM LARD.

We are having trouble with our Query. E. & W.: lard; the oil separates from the lard during the warm weather so part of the lard is really oil, and we cannot Our business is too small to use it in that condition. justify us in employing a practical man to take charge of our lard. We ask you for your advice. Ans. To keep the oil from separating from the lard, you should carry out the following directions: First, you should provide yourself with a lard cooler with an agitator attached, as the lard after it is rendered and when it begins to cool should be agitated until it becomes thick like cream, before it is run If lard is not agitated, when it is into the buckets. cooled the stearin crystallizes and the oil separates from the steariD , but by chilling the lard and by agidoes not get a tating it while it cools, the stearin chance to crystallize and the oil will not separate and the lard will keep better in this condition. Lard that is put up in winter for summer use is much improved by adding about ten per cent of tallow, but when this lard is sold, it should be sold as lard with ten per cent of tallow added. If you wish to treat the lard that you have on hand, we advise you to treat it as follows: For every 100 Ibs. of lard, put 100 Ibs. of water in your lard kettle; add to it four ounces of our Lard Purifier, and throw 100 Ibs. of lard into this water. Start the fire and gradually heat it until the lard is melted and is as hot as it will stand without boiling over. Keep on stirring the lard until it begins to After the lard is melt, so as to thoroughly wash it. thoroughly washed, you will find a certain amount of scum will come to the top, skim this off and then allow the lard to settle for about two hours, so that all the water will separate from the lard and settle down at the bottom. Skim the lard off the top of the water and then let it cool, but keep on agitating it or stirring it while it is cooling, until it is thick like cream. 218

.

LJ.

S.

COATING BOLOGNA SAUSAGE NOT NECESSARY TO PREVENT MOULD. E. D. writes: I would like to ask you if you to coat bologna with after making f I called Gloss or Lustre; have seen it used, but have not been able to find out where to get it.

KEEPS YOUR SAUSAGE IN GOOD CONDITION FOR A REASONABLE

TIME "B" Condimentine a preparation for assisting in keeping is

Smoked Sausage, such as Bologna, Frankfurts, HamBologna, Summer Sausage, Meat Loaves,

'etc.,

in marketable con-

dition for a reasonable length of time.

tion

Smoked Sausage can be kept in good condifor a reasonable time by using "B" Condi-

mentine, and

may be

Shipped to a Distance with will remain in firm con-

The Sausage

Safety. dition for a reasonable length of time. will also retain a

Red

The meat

Color.

It is easy to use, simply adding it as spices to 1 pound "B" Condimentine are added, The benefits deto every 100 pounds of meat. rived from "B" Condimentine are out of all proportion to the nominal cost.

%

Write for Lowest Prices 252

BERLINER BRAND

KONSERVIRUNGS SALT (CONSERVING SALT) (WHITE)

USED FOR

FRESH MEATS VEAL,

MUTTON, GAME,

ETC.

For Salting and as an aid in Keeping in Good Condition Pork and Liver Sausage, Head Cheese, etc., also used for the temporary keeping of Fresh Meats such as Veal, Mutton, Game, It does not contain any ingredients prohibited under etc